https://www.cutoutandkeep.net/projects/raspberry-bombe • Posted by Aurum Press
Easy to make but oh so elegant to look at. With just a few simple ingredients you can make these beautiful desserts in a snap. It is important to freeze each layer well before adding another. Makes 6 to 8 servings Ingredient amounts will depend on mould size.
Easy to make but oh so elegant to look at. With just a few simple ingredients you can make these beautiful desserts in a snap. It is important to freeze each layer well before adding another. Makes 6 to 8 servings Ingredient amounts will depend on mould size.
Chill 2 regular mixing bowls in freezer.
Line metal mixing bowl with plastic wrap, leaving edges overhanging. Place lined bowl in freezer for 10–15 minutes.
Wash and dry fresh raspberries really well. Adding raspberries 1 by 1, place each face up {stem side down} so there is a single layer of raspberries lining bottom and sides of metal bowl. Place in freezer for 15–20 minutes.
Place vanilla ice cream in 1 chilled mixing bowl. Beat on low speed until ice cream is spreadable, about 20–30 seconds. Remove chilled mould lined with raspberries from freezer. Fill raspberry bowl 3/4 full with ice cream. Smooth top with spatula. Return mould to freezer for 30 minutes.
Place raspberry sorbet in second chilled mixing bowl. Beat on low speed until spreadable, about 30 seconds. Remove mould from freezer. Add layer of sorbet flush with rim of mould. Smooth top, cover with plastic wrap, and return to freezer until completely hardened, about 5 hours or overnight.
Remove Bombes from Moulds To serve the bombe, place a serving plate upside down on top of the mould. Holding a plate against the mould, invert both. Place a hot, wet kitchen towel over the mould. The metal bowl should lift right off the bombe. Remove plastic wrap. Serve immediately; garnish with handful of fresh berries. For easy slicing, let bombe sit a few minutes to soften. The bombe may have some defects, but as ice cream softens, smooth these areas with a spatula.