Woman's Day
Ingredients
Method
1.Chill 4 x 1-cup stainless steel moulds ramekins 30 minutes in the freezer.
2.Spoon one-quarter of chocolate ice-cream around the base and side of each mould to create a shell of even thickness. Smooth surface and place on a tray; freeze 30 minutes, until firm.
3.Repeat process with vanilla ice-cream to create a vanilla layer in each mould; freeze 30 minutes, until firm.
4.Spoon a little raspberry sorbet into each mould. Top with a raspberry. Cover with remaining sorbet. Smooth surface of each mould. Cover with plastic wrap; chill at least 30 minutes. until firm.
5.Chill serving plates in freezer for 10 minutes before inverting bombe onto plates and carefully removing mould. Serve with extra raspberries.
To release bombes. wipe each mould with a hot, damp cloth or dip in hot water for a few seconds.
Note
