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Raspberry Bombe

chef.jackson's picture
Ingredients
  Raspberry sherbet 1 1⁄2 Quart
  Heavy cream 1 Cup (16 tbs)
  Confectionery sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  Cointreau/Grand marnier liqueur 1 Tablespoon
  Raspberries/Grand marnier liqueur 2 Tablespoon
Directions

Chill a 2-quart mold and line quickly with sherbet.
Put in freezer.
Whip cream until stiff.
Add sugar, vanilla, and liqueur.
Force enough berries through sieve to make 1 cup, and add to cream.
Fill center of mold with cream mixture and freeze until firm.
Unmold on serving plate.
Decorate with fresh berries and whipped cream, if desired.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Raspberry
Interest: 
Party
Preparation Time: 
240 Minutes
Servings: 
6

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