Exotic Bomba Recipe

Time3h

Serves6

mango, passion fruit and raspberry sorbetto covered in a white chocolate shell

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Ingredients

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1
Prepare Sorbetto Base
In a saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves completely, then allow to cool.
2
Mix Purees
In a large bowl, combine mango puree, passion fruit puree, raspberry puree, lemon juice, and the cooled sugar syrup. Mix thoroughly.
3
Chill and Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency. Transfer to a container and freeze for at least 4 hours or until firm.

4
Melt Chocolate
In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
5
Form Shells
Using a mold, pour a layer of the melted white chocolate into each cavity. Tilt the mold to coat the sides, then refrigerate until set. Repeat the process to form a thicker shell.
6
Combine
Once the sorbetto is firm, scoop it into the white chocolate shells and freeze for another hour to ensure they are firm.