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    You are in: Home / Recipes / Neapolitan Bombe Recipe
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    Neapolitan Bombe

    Neapolitan Bombe. Photo by *Alia*

    1/1 Photo of Neapolitan Bombe

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    *Alia*'s Note:

    This is a lovely, if a little time consuming dessert. It is hard to find raspberry sherbet here, so we use strawberry ice cream instead. I've kept the recipe as the original however.

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    Units: US | Metric


    1. 1
      Chill a tall 2-L bombe or fancy metal mold.
    2. 2
      Allow the chocolate ice cream to soften slightly in the refrigerator.
    3. 3
      Line the bottom and sides of the mold with ice cream, using the back of a spoon to pack is smoothly and evenly.
    4. 4
      Freeze until firm.
    5. 5
      Line the ice cream with a layer of slightly softened sherbet., again packing it firmly and leaving the center of the mold hollow.
    6. 6
      Return to freezer until firm.
    7. 7
      Meanwhile, soak pineapple fruit and raisins in rum at least ½ hour.
    8. 8
      Soften vanilla ice cream slightly and quickly mix in the fruit. Pack into center of mold, cover with foil and return to freezer for 12 hours.
    9. 9
      To un-mold, dip mold in warm water for a few seconds and invest on to chilled serving plate.
    10. 10
      Place in freezer to firm again.

    Ratings & Reviews:


    Nutritional Facts for Neapolitan Bombe

    Serving Size: 1 (109 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 202.6
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 5.0 g
    Cholesterol 26.4 mg
    Sodium 66.7 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 1.7 g
    Sugars 25.8 g
    Protein 2.9 g

    The following items or measurements are not included:

    candied fruit

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