Strawberry Macaroon Bombe
|Strawberries||1 Pint, washed and hulled|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Corn syrup||3 Tablespoon|
|Cold water||3 Tablespoon|
|Heavy cream||1 Cup (16 tbs), whipped|
|Macaroons||1⁄2 Cup (8 tbs), finley crushed|
|Vanilla ice cream||1 Quart|
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.