Frozen "Watermelon" Bombe
Ingredients
- Ingredients
- 180 grams sugar
- 1 Tbsp Campari
- 1 kilogram Watermelon (seedless)
- 500 milliliters Pistachio Ice Cream
- 250 milliliters Vanilla ice cream
- 1 Tbsp dark Chocolate shaving
- 1 Pre-made flan case
Preparation steps
Dissolve sugar in 180 ml (approximately 2/3 cup) boiling water and let cool. Stir in the Campari. Mix the watermelon pulp with the sugar syrup. Freeze for about 5 hours, stirring occasionally.
Approximately 1 hour prior to building the cake, remove the sorbet from the freezer. Line a bowl (or springform pan) with plastic wrap and freeze. Spread the pistachio ice cream into the bowl 2 cm thick (approximately 3/4 inch). Freeze for about 1/2 hour. Spread the vanilla ice cream inside the pistachio ice cream about 1 cm thick (approximately 1/3 inch) and freeze for 1/2 hour.
Stir the watermelon sorbet vigorously and mix with the grated chocolate. Fill in the center of the bombe and smooth the surface. Top with the sponge cake, trimming to fit, and freeze for at least 3 hours.
Before serving, invert onto a serving platter, remove the plastic wrap and serve cut into slices.
