Bomb – an unrivaled summer dessert, originally from France, consisting from ice cream. The name of the dish is due to the form, which resembles a cannonball. Dessert has long been known and already in 1882 appeared in restaurant menus. The bomb looks very beautiful in the context thanks to a combination of orange, bright raspberry, and pale pink flowers. The sour taste of berry sorbet is excellent complemented by sweet mango, as well as creamy notes strawberry ice cream (can be replaced by another type, for example, chocolate) .Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Ice cream cake
- 950 ml. mango sorbet, recipe attached
- 710 ml. soft raspberry sorbet
- 470 ml. softened strawberry ice cream
Mango Sorbet
- 3/4 Art. Sahara
- 5 large ripe mangoes, peeled and pitted
- 1/4 Art. freshly squeezed orange juice
- 1/4 tsp salt
Recipes with similar ingredients: strawberry ice cream, raspberry sorbet, sorbet, orange juice, mango
Recipe preparation:
- Freeze a bowl with a diameter of 20 cm. When it becomes cold, place the mango sorbet in it and press it against the walls. If you have a bowl of the same shape, but with a diameter of 16 cm. (for example, from one set), cover it with cling film and press it into the sorbet, to make the layer more even. Freeze the mass for 30 minutes or until hardened. Remove the bowl with a diameter of 16 cm.
- Spread the raspberry softened sorbet evenly over mango (a bowl from a set with a diameter of 11 cm will help with this, wrapped in cling film). Freeze for another 30 minutes or until hardening. Take out a bowl with a diameter of 11 cm.
- At the end, lay out a sufficient amount of softened strawberry ice cream to fill a bowl. Freeze to hardening.
- To get ready ice cream, dip the bowl until brim into warm water. Draw a knife against the walls to make a dessert from them walked away. Then flip upside down on a flat dish. Maybe, you will need a flexible metal spatula to hold around the edge bowls to get dessert.
- Freeze the ice cream cake until serving. Serve by cutting into triangles.
Mango Sorbet
Place sugar and 1/2 tbsp. water in a small stewpan and cook until sugar will not dissolve. Put mango in a food processor equipped with steel blade, and mash. Should get about 5 tbsp. mango. If you want a more uniform sorbet, you can skip mashed potatoes through a vegetable cutter mill equipped with medium blade. Combine the mango with sugar syrup, orange juice, salt and refrigerate until cool. Freeze in ice cream maker, following the manufacturer’s instructions (the sorbet will be soft). Serve immediately from the ice cream maker.
