You are here

Raspberry Bombe

jenniferjaz's picture
Yield: 8-12 servings.
Ingredients
  Red raspberry 3 Pint
  Pink peppermint 2 Pint
  Scoop of ice cream 1
  Whipping cream 1 Cup (16 tbs)
  Confectioner sugar 3 Tablespoon
  Salt 1 Dash
  Minced mixed candied fruits 1⁄4 Cup (4 tbs)
  Chopped toasted almonda 1⁄4 Cup (4 tbs)
  Rum flavoring 1⁄2 Teaspoon
Directions

Chill 2 1/2-quart metal bombe mold or bowl in freezer.
Stir sherbet just to soften; spread with chilled spoon in layer over bottom and side of mold.
Freeze until firm.
Stir ice cream until soft.
Spread quickly over sherbet layer; freeze.
Whip cream with sugar and salt; fold in fruits and almonds.
Add flavoring; pile into center of mold.
Smooth top; cover with foil.
Freeze overnight.
Rub mold with hot towel to loosen; peel off toil.
Invert onto chilled plate.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Kids, Party
Servings: 
12

Rate It

Your rating: None
4.12353
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 246 Calories from Fat 101

% Daily Value*

Total Fat 11 g17.4%

Saturated Fat 5.1 g25.5%

Trans Fat 0 g

Cholesterol 28.5 mg9.5%

Sodium 45.2 mg1.9%

Total Carbohydrates 34 g11.2%

Dietary Fiber 14.8 g59%

Sugars 11.4 g

Protein 6 g11.2%

Vitamin A 68.7% Vitamin C 94.8%

Calcium 24.6% Iron 28.2%

*Based on a 2000 Calorie diet

0 Comments

Raspberry Bombe Recipe