Mango and Raspberry Sorbet Bombe


Instead of a Wordless Wednesday today, I want to show you how to put together a bombe.  What is a bombe you ask?  Just a fancy name for a frozen dome shaped dessert.  And in this case, I’ve layered mango and raspberry sorbet, but you could do whatever you want, including ice cream.  This isn’t really a recipe, but rather a method of assembly to make a tasty and impressive looking summer dessert.  Let me show you how:

What you need:
Glass nesting bowls
Plastic wrap
a flat edge, like a bench scraper (a knife will do too)
assorted ice cream and sorbets

Directions:
Freeze all of your glass bowls, then cover the outer surface of the two smaller bowls with plastic wrap.

Take the largest bowl, and push the first ice cream all up the sides of the inside of the bowl (I did mango).  Do not fill it completely, because the medium sized bowl is now going to be pushed down into that mango sorbet:

Scrape off any excess sorbet that gets pushed off the side.  Freeze for at least 30 minutes.

Use the plastic wrap (and maybe the help of a knife) to take the medium empty bowl out.  Now add the next layer of ice cream or sorbet (I did raspberry).  Push the smallest bowl into that raspberry sorbet, and again, remove any excess sorbet that gets pushed out the side.  Freezer for another 30 minutes.

Remove the small bowl, then fill with your last ice cream.  Use your flat edge to make a flat and smooth surface on the bottom:

Freeze until completely set, 30 minutes to an hour.

To remove the bombe, run a knife along the edges of the bombe, then invert onto a plate and place a hot towel over the top.  You may need to use a spatula to help remove the bombe.  Freeze until you’re ready to serve, then cut it up into slices.  Enjoy!