Frozen Mango and Raspberry Bombe

For the raspberry ice cream: Rinse the raspberries and puree. Separate the eggs. Whip the egg yolks with the sugar, vanilla sugar and cardamom until foamy, pour into a metal bowl and place in the freezer until almost solid. Whip the egg whites until stiff. Whip the heavy cream until stiff. Fold the egg whites, whipped cream and raspberry puree into the semi-frozen egg yolk mixture and freeze for about 3 hours, stirring occasionally, until the ice cream is firm but still spreadable.

For the mango sorbet: Peel the mango, pit and slice. Puree the pulp with 2 tablespoons water and the lemon juice then pass through a sieve. Add the sugar, cinnamon, liqueur and coriander. Freeze, stirring occasionally, for about 3 hours, until the sorbet is firm but still spreadable.

For the frozen yogurt: Whip the yogurt with sugar and vanilla sugar until fluffy. Bloom the gelatin in cold water, dissolve in a saucepan over low heat then mix into the yogurt mixture. Whip the egg whites until stiff then fold in. Transfer to a shallow metal tray and freeze for about 3 hours, stirring repeatedly, to prevent large ice crystals from forming.

Rinse the raspberries. Peel the mangoes, pit and dice. Mix the fruit with the frozen yogurt.