Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
BODY HEAT (1981)

Cherry Bombe

Desserts from Issue 3 – Spring / Summer 2013 – Rough Cut

The coastal southern Florida town of Pinehaven is in the midst of a brutal heat wave. And after philandering local lawyer Ned meets the smoldering (and married) Matty (Kathleen Turner in her first big screen role), it’s not just the weather that’s hot. Their torrid love affair soon fuels a murderous plot; one with a rather, ahem, explosive ending. Our sweet cherry bombe meets Baked Alaska melding of meringue, chocolate, and cherry is as hot and cold as Matty herself.

serves 6 to 8

  • 3 pints cherry or cherry vanilla ice cream, slightly softened
  • 1 pint darkest chocolate ice cream
  • 6 egg whites, at room temperature
  • ¼ tsp fresh lemon juice or a pinch of cream of tartar
  • ¾ cup sugar

  • 1

    Line a 7-inch diameter bowl (2 to 2½ qts) with cherry ice cream leaving a hollow center. Freeze until firm, about an hour. Slightly soften chocolate ice cream then press into hollow and freeze completely.

  • 2

    Beat egg whites with lemon juice or cream of tartar and a pinch of salt until they just hold soft peaks. Increase speed to medium high and very slowly, while continuing to beat, add sugar in a steady stream. When it’s all added, increase speed to high and continue to beat until whites are glossy and hold stiff peaks.

  • 3

    Turn out bombe onto a cookie sheet. Spread meringue over ice cream completely. Freeze at least 30 minutes (you can keep it in freezer for 3 to 4 hours). Briefly bake bombe in a 450°F oven just until meringue is tinged with brown, or brown with a blowtorch. Quickly transfer to a rimmed platter. Freeze briefly or serve at once.