Pistachio & Cherry Bombe
Pistachio & Cherry Bombe
A nostalgic, plant-based twist on a classic French frozen dessert. This recipe reimagines the traditional bombe glacée — a domed, layered ice-cream dessert — in a bright, nutty, and completely vegan form. A chewy pistachio “biscotti” layer replaces cake, wrapping around tangy cherry compote and creamy vanilla ice cream. It looks show-stopping, tastes sophisticated, and slices beautifully straight from the freezer.
✴️ Ingredients
Pistachio Biscotti Layers
5 cups (750 g) raw unsalted pistachios, shelled
1 ½ cups (300 g) organic granulated sugar
Zest of 3 lemons (about 2 ½ Tbsp)
2 Tbsp maple syrup or agave nectar
6 Tbsp aquafaba (liquid from canned chickpeas), lightly whipped
Pinch of salt
Cherry Compote Filling
1 ½ cups frozen or fresh sweet cherries, pitted and halved
2 Tbsp sugar
1 tsp cornstarch mixed with 1 Tbsp water (optional, for thickening)
Ice Cream
3 ½ pints (about 7 cups) vegan vanilla ice cream — coconut, cashew, or oat base all work beautifully
For Serving
Confectioners’ sugar (organic)
Chopped pistachios and fresh cherries for garnish
🍨 Directions
1. Make the pistachio “biscotti”
Preheat oven to 350 °F (175 °C).
In a food processor, blend pistachios and sugar until fine and sandy.
Transfer to a bowl and mix in lemon zest, maple syrup, aquafaba, and salt until the dough holds together.
Press onto a parchment-lined baking sheet about ⅓ inch thick.
Bake 25–30 minutes, until lightly golden and chewy in the center.
Let cool 10 minutes. While still pliable, divide: reserve ⅓ for the bombe’s base, and keep ⅔ for the dome lining.
2. Shape the dome
Line a 10–12-inch freezer-safe bowl with parchment and plastic wrap, leaving overhang.
Press the larger portion of warm biscotti dough evenly inside to form a ⅓-inch shell.
Let cool completely (about 1 hour).
3. Cook the cherry compote
In a saucepan, simmer cherries and sugar 10 minutes, until juicy and tender.
If using cornstarch, add it and cook 1–2 minutes more until glossy.
Cool completely before assembling.
4. Assemble
Soften 2 pints of vegan ice cream for 10 minutes. Spread 1-inch thick inside the biscotti shell. Freeze 30 minutes.
Add the cooled cherry compote in an even layer; freeze 30 minutes.
Spread remaining 1 ½ pints of softened ice cream on top.
Cover with the reserved biscotti piece to seal the base. Wrap and freeze at least 6 hours or overnight until firm.
5. Serve
Briefly dip the outside of the bowl in warm water, then invert onto a platter.
Remove parchment and plastic.
Dust with confectioners’ sugar and garnish with pistachios and cherries.
Slice with a warm knife for perfect layers.
📝 Notes & Tips
Frozen cherries work perfectly — just simmer a bit longer to evaporate extra moisture.
Aquafaba produces a soft, chewy texture rather than crisp meringue; the biscotti should bend slightly, not snap.
For variation, try raspberry-lime, apricot-cardamom, or chocolate-pistachio layers using the same base method.
If you like, you can make this dessert in stages (see timeline below).
🕒 Make-Ahead Timeline
Up to 3–5 days ahead:
Pistachio biscotti layer:
Bake and shape it, then let it cool completely.
Wrap it tightly in plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
You can also freeze it (well wrapped) for 2–3 weeks; thaw before assembling.
Up to 2 days ahead:
Cherry compote:
Cook, cool completely, and refrigerate in an airtight container.
It will firm slightly as it chills, which actually makes it easier to layer into the bombe.
1 day ahead:
Assemble the bombe:
You can line the mold, add the ice cream and cherry layers, and cover the base all the day before serving.
Once frozen solid (after 6+ hours), it keeps perfectly for at least 3 days in the freezer — just wrap it tightly in plastic and foil to prevent freezer burn or flavour absorption.
Day of serving:
Unmold, garnish, and let it sit at room temperature for 5–10 minutes before slicing.
Photo: Daniel Krieger for The New York Times