Chocolate-covered Cherry Bombes
Source of Recipe
Womens Day
Recipe Introduction
Serves 6
Active 15 Minutes
Total 4 Hours (includes chilling and freezing)
List of Ingredients
1 (1-lb) Bag of Forzen Pitted Tart Red Cherries, thawed
2/3 Cup Sugar
1/4 Cup Light Corn Syrup
6 Milk Chocolate-Covered Cherries with liquid centers
Hard-Shell Chocolate Ice Cream Topping
Garnish: Fresh Cherries or Maraschino cherries Recipe
1. Puree tart red cherries in blender with sugar and corn syrup; refrigerate mixture until cold, about 1 hour.
2. Pour cherry mixture into an ice cream maker; freeze according to manufacture's directions. Transfer sorbet to a freezer container; freeze 2 hours. Place a nonstick foil-lined baking sheet in freezer.
3. Use an ice cream scoop with about 1/3 cup capacity (2.5 in diameter scoop) to make individual bombes. Scrape sorbet into ice cream scoop, filling completely. Make an indentation in center of sorbet and insert a chocolate-covered cherry candy into middle of scoop; cover cherry with more sorbet. Release scoop onto chilled baking sheet. Make five more bombes and freeze.
4. To serve: Place bombes on serving plates. Squeeze hard-shell topping over bombes, letting it drip down sides. Immediately place a fresh maraschino cherry on top of the chocolate coating before it hardens. Serve immediately with extra cherries, if desired.
|
|
member logon
