Step 1

Prepare four molds for your bombes. They can either be old-fashioned gelatin molds, or even ramekins, so long as they are around half a cup in volume. Wash them, dry thoroughly, then place them in the freezer until they are completely chilled.

Step 2

While the containers are chilling, take out the raspberry sorbet and allow it to soften. When the containers are icy to the touch, add about ¼ cup sorbet to each. With a sheet of plastic wrap, press the sorbet layers flat so that the entire bottoms of the mold are covered and no gaps or bubbles remain. Put the molds into the freezer, and allow them to sit until the sorbet has hardened, around an hour.

Step 3

When the sorbet is nearly done chilling, remove the vanilla ice cream from the freezer and allow it to soften until scoopable. Then, add around a quarter cup of the vanilla ice cream to each of the molds on top of the raspberry layer, smoothing it flat with the help of more plastic wrap.

Step 4

Return the molds to the freezer and allow them to chill until firm, at least an hour and a half and up to overnight.

Step 5

To unmold, dip the bottoms of the containers into hot water, then quickly tip them over onto cold plates. Garnish with whipped cream, raspberries, gooseberries, mint, and a chocolate coin.