Frozen Chocolate and Berry Bombe
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation
Ingredients
for
6
- Ingredients
- 1 round Sponge cake base
- Orange juice (from 2 oranges)
- 3 Tbsps Cointreau
- 500 grams Strawberry ice cream (softened)
- 125 grams crumbled frozen Raspberries
- 350 grams Chocolate ice cream (softened)
- Raspberries (frozen, slightly thawed)
- powdered sugar
Preparation steps
1.
Line a deep 1.2 liter (approximately 40 ounces) bowl with plastic wrap, draping the excess over the edges. Cut the sponge cake into 8 pieces. Mix the orange juice and Cointreau. Dip the sponge cake in the liquid then use to line the prepared bowl, covering the surface completely. Mix the strawberry ice cream with the raspberries and spread over the cake. Fill with the chocolate ice cream, smooth the top and freeze for at least 4 hours.
2.
Before serving, remove the bombe and let stand at room temperature for 5 minutes to soften slightly. Invert onto a serving plate, remove the plastic wrap, decorate with raspberries and dust with powdered sugar.
