Raspberry Bombe

The other day was National Raspberry Bombe Day. Seriously.

I thought it would be fun to create an easy to make version.  Really I wanted to see if I could use my mold and have it successfully come out. Spoiler alert: it came out.


Ingredients:

48 oz Raspberry sherbet
1 pint Orange sherbet
Fresh raspberries (optional, but why wouldn't you opt in?)

The trick was oiling the mold really well. Get it in all crevasses. 

Soften the raspberry sherbet by stirring.

Place it in the mold leaving some room in the middle.  As you can see in the finished product I could have pushed the sherbet better into all the nooks and crannies.

Place the mold in the freezer and allow it to freeze over night.

The next morning soften the orange sherbet using the same method.

Place the orange sherbet in the hole in the center of the raspberry sherbet.

Freeze until ready to serve that evening.

Carefully remove the mold.  You may have to pry the sides out a bit.  And it plops right out!

Top with fresh raspberries, cause, YUM!

Not the neatest. But it was fun to do and opens the possibilities of many ice cream cakes in the future!

Let's eat!