85g packet lime-flavoured jelly crystals
4 ½ cups vanilla ice-cream (675g)
1 cup berry sorbet (170g)
2 ½ cups passionfruit sorbet (425g)
2 tablespoons passionfruit pulp
460g double unfilled sponge cake (See Tip)
½ honeydew melon, skin and seeds removed
Fresh raspberries and icing sugar, to decorate
Grease a metal pudding steamer (8-cup capacity). Line crossways with two long narrow strips of baking paper, to extend 5cm above the edge. Line base with baking paper.
Dissolve jelly crystals in ½ cup boiling water in a heatproof jug. Cool to room temperature.
Make lime ice-cream by placing 2 cups ice-cream into a large bowl. Stand for about 5 minutes to slightly soften (do not melt). Stir in jelly until smooth.
Spoon berry sorbet over base of prepared steamer. Smooth top. Pour over lime ice-cream. Freeze for about 1 to 2 hours, or until softly frozen.
Place passionfruit sorbet into a clean bowl. Stand at room temperature for about 5 to 10 minutes to slightly softened (do not melt). Stir in passionfruit pulp.
Stir remaining ice-cream in a separate bowl until smooth. Spread over lime layer. Smooth top. Spread passionfruit sorbet over ice-cream layer. Smooth top.
Cut one sponge cake horizontally in half to give two thin layers. Place one thin layer over passionfruit sorbet. Press lightly. Cover with plastic wrap. Freeze overnight. Reserve remaining sponge cake for another use.
Cut honeydew into 1 ½cm thick slices. Using 3 ½cm star cutter, cut out shapes.
To serve, invert bombe onto a plate. Decorate with honeydew stars and raspberries. Dust with sifted icing sugar.