**Preparation:** 25 minutes
**Cooking:** 5 minutes
**Freezing:** 13 hours
**Yield:** 12 portions
Ingredients
– 310 ml (1¼ cups) 35% whipping cream
– 10 ml (2 tsp) unflavored gelatin
– 85 g (3 oz) white chocolate, chopped
– 30 ml (2 tbsp) unsalted butter
– 2 eggs, separated (yolks and whites)
– 60 ml (¼ cup) sugar
– 750 ml (3 cups) slightly softened strawberry sorbet
– 750 ml (3 cups) strawberry ice cream (or vanilla ice cream with strawberries)
– 250 ml (1 cup) fresh strawberries, hulled and cut into small pieces
– 22.5 ml (1½ tbsp) sugar (for strawberries)
– 4–6 small strawberries, halved (for decoration)
Instructions
1. In a casserole, mix the cream with the gelatin. Let it bloom for 5 minutes, then bring to a gentle boil over medium heat. Remove from heat.
2. Add the white chocolate and butter to the hot cream. Stir until completely melted and smooth. Incorporate the egg yolks and whisk. Let cool.
3. In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until firm, glossy peaks form.
4. Gently fold the cooled white chocolate mixture into the beaten egg whites using a spatula.
5. Line the bottom of a large round 2.5-liter (10-cup) plastic bowl or mold with plastic wrap. Spread the surface evenly. Freeze for 30 minutes.
6. Spread the strawberry sorbet in an even layer on the bottom of the bowl and smooth the surface. Freeze for 30 minutes to 1 hour.
7. In a second bowl, mix the remaining strawberry ice cream with the chopped fresh strawberries. Spread this mixture over the sorbet layer and smooth the surface. Freeze for 12 to 24 hours.
8. Spread the remaining strawberry ice cream preparation over the previous layer and smooth. Freeze for another 12 to 24 hours until very firm.
9. In a third bowl, whip the remaining cream with an electric mixer until soft peaks form. Add the sugar and continue whipping until firm peaks form.
10. Unmold the bombe onto a serving plate by dipping the mold briefly in hot water or using the plastic wrap to help release it. Remove the plastic wrap.
11. Using a pastry bag fitted with a star tip (or a double cannulated bag), pipe the whipped cream rosettes around the base and on top. Garnish with halved fresh strawberries. Serve immediately or keep frozen.
This is a classic French-style **layered ice cream bombe** with a white chocolate mousse layer, strawberry sorbet, strawberry ice cream with fresh fruit pieces, and finished with whipped cream decoration.
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