Ice Cream Bombes - cooking recipe

Ingredients

2 cups chocolate ice cream
1 cup vanilla ice cream
1 cup raspberry sorbet
4 None raspberries, plus additional, to serve

Preparation

Chill four 1-cup stainless steel molds or ramekins for 30 mins in the freezer.
Spoon 1/4 of chocolate ice cream onto the bottom and side of each mold to create a shell of even thickness. Smooth the ice cream. Place on a tray and freeze 30 mins, until firm.
Repeat process with vanilla ice cream to create a vanilla layer in each mold. Freeze 30 mins, until firm.
Spoon a little raspberry sorbet into each mold. Top with a raspberry. Cover with remaining sorbet. Smooth the top. Cover with plastic wrap. Freeze for at least 30 mins. until firm.
Chill serving plates in freezer for 10 mins. Wipe each mold with a hot, damp cloth or dip in hot water for a few seconds. Invert onto plates and carefully removing mold. Serve with additional raspberries.