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Raspberry Bombe

American.Gourmet's picture
Ingredients
  Raspberry sherbet 3 Pint (Red)
  Pink peppermint ice cream/Strawberry ice cream 2 Pint
  Whipping cream 1 Cup (16 tbs)
  Confectioners' sugar 3 Tablespoon
  Mixed candied fruits and peels 1⁄4 Cup (4 tbs), finely chopped
  Almonds 1⁄4 Cup (4 tbs), finely chopped and toasted
  Rum flavoring To Taste
Directions

GETTING READY
1. Chill a 2 1/2-quart metal mold, a spoon and a serving plate in freezer.

MAKING
2. Stir sherbet just to soften.
3. Using chilled spoon quickly spread over bottom and up the sides of mold making sure sherbet comes to top.
4. Refreeze in mold till workable in case it has slipped and freeze till firm
5. Stir the ice cream just to soften.
6. Quickly spread over raspberry layer, covering completely and freeze till firm.
7. Whip cream with sugar and dash salt to soft peaks.
8. In a bowl fold in fruits, nuts and flavoring.
9. Pile into center of mold, smoothing top.
10. Cover with foil and freeze 6 hours or overnight.
11. Peel off foil and invert mold on chilled plate.
12. Rub mold with hot damp towel to loosen and lift off mold.

SERVING
13. Serve the Raspberry Bombe to please kids.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Everyday
Preparation Time: 
40 Minutes
Servings: 
16

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