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Sous-chef Daniel O'Reagan prepares an array of tempting desserts, including a zabaglione and marzipan bombe, chocolate mousse torte and an amaretto-flavored cheesecake.
2000, New York Times, The New York Times Guide to New York City 2001, page 454:
The best dessert by far is the chocolate-caramel bombe, a gorgeous chocolate-dusted dome with a heart of passion fruit crème brûlée.
2009, Tim Richardson, Sweets: A History of Candy (→ISBN), page 374:
Austria boasts the Mozart ball, a marzipan-filled chocolate ball wrapped in a portrait of the composer. Niemetz of Vienna also manufactures a famous marshmallow bombe called the Schwedenbombe.
bombe glacée, a frozen dessert consisting of two or more kinds of ice cream, often with a light, frothy center made of eggs and sugar, frozen in a melon-shaped mold
From Frenchbombe(“bomb, aerosol”), from Italianbomba(“bomb”), from Latinbombus(“a buzz or humming sound”), from Ancient Greekβόμβος(bómbos, “any deep, hollow sound, humming, buzzing, booming, rumbling”), imitative of the sound itself.