- 3 pints peach sorbet
- 2 pints coconut sorbet
Soften peach sorbet by beating in a mixer bowl until smooth. Immediately spread into bottom and up sides of a 10-cup mold or bowl. Freeze until firm, about 1 hour.
Soften coconut sorbet in mixer; pack into center of mold; smooth top of bombe. Cover with plastic wrap, and freeze overnight, or up to 1 week. (To create a layered bombe, measure the amount of water your mold will hold to determine how much sorbet you will need. Spread the first layer into bottom of mold and smooth; freeze until firm, about 1 hour. Then add the next layer, freeze again, and repeat.)
To unmold, dip mold in hot water to slightly melt outer layer. Invert onto a cake stand, and remove mold.
To serve, cut into slices with a knife (if necessary, dip knife in warm water for easier cutting).