Raspberry Puree Peach Bombe
Servings: Approximately 4 cups [1 L]
  • 4 cups [1 L] vanilla ice cream, softened
  • 2 cups [500 mL] freshly peeled stoned peach slices
  • 2 tablespoons [30 g] sugar
  • 1 tablespoon [15 mL] lemon juice
  • 2 cups [500 mL] fresh raspberries
  • Refrigerate an approximately 4-cup [1-L] mold until really cold.
  • Pressing firmly, evenly spoon softened vanilla ice cream into cold mold.
  • Transfer mold into freezer; leave ice cream to freeze, without stirring, until really firm.
  • Into a bowl, delicately mix together peach slices, sugar and lemon juice; refrigerate until ready to use.
  • A little before serving, clean, rinse then pat dry fresh raspberries; puree raspberries.
  • To serve, unmold ice cream onto a really cold plate or platter.
  • Decorate bombe with peach slices, then pour rasperry puree all over peach slices.
  • Slice bombe, and serve.