Frozen hazelnut bombe (Spongato di nocciola) from The Best of Gourmet 2001: Featuring the Flavors of Sicily (page 238) by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pear gelatin (Gelatina di pera); Sicilian layered cake (Cassata alla Siciliana); Fig cookies (Biscotti di fico); Watermelon pudding (Gelo di melone)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Unmolded frozen bombe, unfrosted, can be made 1 week ahead and kept frozen.

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