/assets/logos/nzwd.svg
Recipe

Ice-cream bombes

Jul 29, 2012 2:00pm
  • 20 mins preparation
  • Makes 4 Item
    • Print
    Print

Ingredients

Ice-cream bombes
  • 2 cup chocolate ice-cream
  • 1 cup vanilla ice-cream
  • 1 cup raspberry sorbet
  • 4 raspberries, plus extra, to serve

Method

Ice-cream bombes
  • 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.

Notes

To release bombes. wipe each mould with a hot, damp cloth or dip in hot water for a few seconds.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg