Exotica Bomba Recipe

Time3h

Serves6

Mango, passion fruit and raspberry sorbetto, all covered in white chocolate and drizzled with chocolate.

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Ingredients

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1
Make the Sorbetto
In a saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves completely. Remove from heat and let cool.
2
Combine Purees
In a large bowl, mix the mango puree, passion fruit puree, raspberry puree, and lemon juice. Pour the cooled sugar syrup into the fruit mixture and stir well.
3
Chill and Freeze
Chill the mixture in the refrigerator for about 1 hour. Then, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a lidded container and freeze for at least 4 hours or until firm.
4
Prepare the Chocolate Coating
Melt the white chocolate in a microwave or double boiler until smooth. Allow to cool slightly.
5
Assemble the Exotica Bomba
Scoop the sorbetto into balls and place them on a parchment-lined tray. Drizzle the melted white chocolate over the sorbetto to coat it. Allow the white chocolate to set for a few minutes.
6
Drizzle with Dark Chocolate
Melt the dark chocolate and drizzle it over the white chocolate-coated sorbetto for an added touch of flavor. Let it set completely before serving.