Raspberry Bombe

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• Step 1

  Chill 2 regular mixing bowls in freezer.

• Step 2

  Line metal mixing bowl with plastic wrap, leaving edges
  overhanging. Place lined bowl in freezer for 10–15 minutes.

• Step 3

  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.

• Step 4

  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.

• Step 5

  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.

• Step 6

  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.

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