Bright wheels of candied orange slices cover a dome of orange mousse. An orange sauce is served with slices of the bombe. A bombe makes a lovely dessert presentation, yet is fairly easy to assemble.
- Candied Orange Slices
- Sugar - 2 cups
- Water - 2 cups
- Oranges - 3, cut in very thin (1/8-inch) slices
- Orange Bombe
- Unsalted Butter - softened, to grease mold
- Confectioner’s sugar for dusting
- Orange Filling
- Unflavored gelatin - 1 packet
- Orange Juice - 2 cups
- Unsalted Butter - 2 tablespoons
- Eggs - 4
- Lemon Juice - 2 tablespoons
- Orange Liqueur - 1 tablespoon
- Zest of 1/2 lemon
- Sugar - 3/4 cup
- Heavy (whipping) cream - 2 cups
- Orange Sauce
- Cornstarch - 1 tablespoon
- Simple Syrup - 1-1/4 cup, (see Basics)
- Orange juice - 1 cup
- Oranges - 2, cut in thin slices
- Limes - 2, cut in thin slices
- Mint sprigs - 4 - 6
To make the candied orange slices: Combine the sugar and water in a heavy saucepan and bring to a boil over medium-high heat, making sure all the sugar has dissolved. Reduce the heat to medium-low and add the orange slices, stirring to coat. Simmer 40 minutes. Remove from heat and let cool slightly. Lift from the syrup with a slotted spoon and spread out on foil to cool.
To line the orange bombe: Butter an 8- to 10-cup bombe mold or a large smooth bowl and dust with confectioner’s sugar. When the candied orange slices are cool, select the best and line the mold. Begin with the best slice in the center of the bottom, then build outward and upward by rows, pressing against the sides. Do not extend the orange slices above the top of the mold or bowl. Freeze for at least 1 hour.
To make the filling: Dissolve the gelatin in 1/4 cup of the orange juice. In a large heavy saucepan, combine the gelatin mixture, remaining orange juice, butter, eggs, lemon juice, liqueur, zest, and sugar. Whisk to blend until the sugar has dissolved. Place over medium-low heat and cook, whisking gently, until the mixture is slightly thickened and smooth. Remove from heat and place a sheet or parchment or plastic wrap over the surface to prevent a skin from forming; let cool to room temperature.
Beat the cream until it stands in firm peaks. Stir a large spoonful of cream into the cooled orange filling mixture to lighten, then gently fold the remaining cream into the orange mixture. Remove the lined mold from the freezer and pour in the filling slowly, taking care to not disturb the orange slices. Put back in the freezer for at least 2 hours.
To make the sauce: In a small bowl, mix the cornstarch and 1/4 cup simple syrup until smooth. Set aside. Combine the remaining simple syrup and the orange juice in a heavy saucepan and bring to a boil over medium heat. When the mixture bubbles, stir in the cornstarch mixture, then remove from heat. Place in a squeeze bottle.
To serve: Take the mold out of the freezer. Trim any orange slices which stick up above the top of the filling mixture with a sharp knife. Wrap the bottom of the mold with a warm towel to loosen the mold. Place a serving plate over the top of the mold, hold the plate and mold tightly together, and invert the mold onto the plate. Gently lift off the mold. If any slices have come loose, they may be repositioned and the mold returned to the freezer for 15 minutes. Decorate the plate with drizzles of orange sauce, fresh orange and lime slices and sprigs of mint. Slice with a serrated knife, dipping the knife in hot water between each cut. Drizzle more orange sauce on each individual serving plate before placing a slice of bombe on the plate.