Bombe glacée

Ice cream dessert molded into a dome, made of several layers of ice cream and sorbet in different flavours. Very fashionable in the 1970s and 1980s, it is served turned out onto a plate.

30 min
6 servings
Medium
Moderate
🇫🇷 France

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Ingredients

Optional extras

2 tbsp Raspberry liqueur

Nutrition facts

709 kcal per serving

Protein: 9.1 g
Carbohydrates: 85.4 g
of which sugars: 65.9 g
Fat: 35.9 g
of which saturated fat: 23.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Take the ice creams out of the freezer 10 minutes before you start, just long enough to soften them slightly.
Line a dome mould or a round bowl with cling film, letting the edges hang over.
Spread the vanilla ice cream over the base and sides to form a thick shell, then put it back in the freezer for 20 minutes.
Mix the crumbled biscuits with the red berries and spread this mixture in the centre of the shell.
Add the raspberry sorbet on top, smoothing it well, then cover with the chocolate ice cream to close the dome.
Cover with the cling film, then freeze for at least 6 hours, ideally overnight.
Whip the cream with the icing sugar and vanilla to make a chantilly. Keep it in the fridge until serving.
Unmould the bombe by dipping it in lukewarm water for a few seconds, turn it out onto a chilled plate, decorate with chantilly and fruit, then serve right away.