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Menage-a-Trois Sorbet Bombe

May 31, 2010

The perfect “COOL” end to a very “HOT” day.  The meal  was very rich but you still want something sweet.  I love frozen desserts which let your imagination run its own course.  They can be so simple or go to every extravagance you wish for.  This is one of the simplest ones I like to make when there is no way there will be any baking  and I love to make desserts in advance and not have to think about it the day guests will be arriving.  Definitely start it the day before as it is TIME sensitive but it can be made up to a week in advance, now that is planning. 

Menage-a-Trois Sorbet Bombe

Ingredients

  • 1 Pint Lemon Sorbet
  • 1 Pint Mango Sorbet
  • 1 Pint Raspberry Sorbet
  • Cookies for Garnish
  • Fresh Mint for Garnish

Preparation

  1. Spray a 4 C. Mold with Non-Stick Baking Spray
  2. Allow lemon sorbet to defrost and pour into the mold the first layer
  3. Freeze the mold until solid
  4. Allow raspberry sorbet to defrost and pour onto of the frozen lemon sorbet
  5. Freeze again until solid
  6. Allow the mango sorbet to defrost and pour onto the frozen raspberry sorbet
  7. Cover tightly with saran wrap and freeze until ready to use

and it goes on

To Assemble:

  1. Just prior to serving remove sorbet mold from freezer
  2. Have serving plate and garnishes ready
  3. Cover mold with hot kitchen towel for a couple of minutes (more or less)
  4. Place plate on top of mold and invert
  5. Garnish with cookies and fresh mint

Individual slices look luscious.

As an alternative you can set up the sorbet in individual cordial glasses in the various flavors (on left) or in individual dessert cups with all three flavors (on right).

(Serves 8)

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