Ribbon Sherbet Bombe

12
Servings
30m
Prep Time
0m
Cook Time
30m
Ready In

Recipe: #27730

August 20, 2017

Categories: Desserts, Freezer



"A great frozen dessert. Times do not include chill time"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (39.1 g)
  • Calories 56.3
  • Total Fat - 0.8 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.4 mg
  • Sodium - 18 mg
  • Total Carbohydrate - 11.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 9.5 g
  • Protein - 0.4 g
  • Calcium - 21.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0 mg

Step 1

Chill 1.5 L or 6 cup metal mold.

Step 2

Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.

Step 3

Do one layer at a time returning it to the freezer for at least 30 minutes or until firm, before packing the next layer on top.

Step 4

Cover the finished bombe with foil and freeze for at least 12 hours.

Step 5

To unmold dip in warm water and invert on to chilled plate.

Step 6

Cut into slices or wedges to serve.

Tips & Variations


No special items needed.

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