Soften the sorbets one at a time. Pack the berry sorbet into the bottom and on the sides of a mould and freeze for 1 hour. Top with the mango sorbet and spread it over the frozen sorbet to create an inner layer. Freeze for 1 hour. Fill the centre with the ice cream, cover with plastic wrap and freeze. To serve, dip the mould very briefly into hot water and unmould the bombe onto a serving platter. Cut it into wedges and serve immediately.Sorbet bombe
Ingredients
Instructions
