Annie Bell's Lemon Berry Bombe

How the zest was fun - a playful spin on sophisticated sorbet.


1. You will need a 1-litre capacity pudding bowl or similar. Assemble the bombe in three stages. Transfer a third of the berry sorbet from the freezer to the fridge and leave for about 15 minutes or until just soft enough to shape but not thawed. Smooth this over the base of the pudding bowl, levelling it with a spoon. Wipe off any streaks inside the bowl using kitchen paper. Cover with clingfilm and return to the freezer for 2 hours.
2. Allow the lemon sorbet to soften slightly by transferring to the fridge as above. Spoon the lemon sorbet on top of the berry sorbet and up the sides of the pudding bowl, smoothing it with the back of a spoon and leaving a rounded well in the centre. Cover and freeze for 2 hours.
3. Allow the remaining berry sorbet to soften slightly as above. Spoon into the cavity in the middle of the bombe, levelling the surface. Cover and return to the freezer for several hours or overnight.
4. Remove from the freezer 15 minutes before serving. Dip the bowl into a sink of hot water, then run a knife around the edge of the bombe and turn it out on to a plate. Scatter the sugar strands over the top of the bombe and serve in slices.


Tub Berry Sorbet 1 x 500ml
Tub Lemon Sorbet 1 x 500ml
Sugar Strands 1tbsp

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