• Sorbet bombe

    Serves: 6
    Cooking Time: 20 mins + extra for freezing

    Ingredients

    • 500ml (2 cups) berry sorbet
    • 500ml (2 cups) mango sorbet
    • 500ml (2 cups) vanilla ice cream

    Instructions

    1

    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.

    2

    Top with the mango sorbet and spread it over the frozen sorbet to create an inner layer. Freeze for 1 hour.

    3

    Fill the centre with the ice cream, cover with plastic wrap and freeze.

    4

    To serve, dip the mould very briefly into hot water and unmould the bombe onto a serving platter.

    5

    Cut it into wedges and serve immediately.

     

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