Neapolitan Bombe
"This is a lovely, if a little time consuming dessert. It is hard to find raspberry sherbet here, so we use strawberry ice cream instead. I've kept the recipe as the original however."
Ingredients
Nutritional
- Serving Size: 1 (96.6 g)
- Calories 175.7
- Total Fat - 12.4 g
- Saturated Fat - 7.5 g
- Cholesterol - 55.6 mg
- Sodium - 49.9 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 0.6 g
- Sugars - 10.1 g
- Protein - 2.7 g
- Calcium - 91.3 mg
- Iron - 0.2 mg
- Vitamin C - 2.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Chill a tall 2-L bombe or fancy metal mold
Step 2
Allow the chocolate ice cream to soften slightly in the refrigerator.
Step 3
Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.
Step 4
Freeze until firm.
Step 5
Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.
Step 6
Return to freezer until firm.
Step 7
Meanwhile, soak pineapple fruit and raisins in rum at least ½ hour.
Step 8
Soften vanilla ice cream slightly and quickly mix in the fruit. Pack into center of mold, cover with foil and return to freezer for 12 hours.
Step 9
To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.
Step 10
Place in freezer to firm again.
Tips
No special items needed.