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Strawberry Macaroon Bombe

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Ingredients
  Strawberries 1 Pint, washed and hulled
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄8 Teaspoon
  Corn syrup 3 Tablespoon
  Gelatin 1 Teaspoon
  Cold water 3 Tablespoon
  Heavy cream 1 Cup (16 tbs), whipped
  Macaroons 1⁄2 Cup (8 tbs), finley crushed
  Vanilla ice cream 1 Quart
Directions

Sprinkle strawberries with sugar and let stand for 1 hour.
Chop strawberries as finely as possible and stir in salt and corn syrup.
Soak gelatin in cold water.
Dissolve it over a pan of hot water.
Cool and add gelatin to strawberries.
Fold in whipped cream and macaroons.
Line a cassatta ice cream mold or a charlotte mold with vanilla ice cream and fill with strawberry macaroon mixture.
Cover with buttered waxed paper and cover.
Freeze until firm.
Garnish with whole strawberries.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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