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Bombe: Strawberry-Amaretti Bombe




Source of Recipe


Cooking Light, June 1997


List of Ingredients




2 cups strawberry sorbet
3 cups vanilla low-fat ice cream — softened
1/2 cup amaretti cookie crumbs (about 8 cookies) OR
1/2 cup reduced-fat vanilla wafer crumbs
2 tablespoons amaretto (almond-flavored liqueur)
1/2 (1-ounce) sq bittersweet chocolate — coarsely grated
2 cups strawberries


Recipe



Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl. Freeze 1 hour or until firm.

Place ice cream in a bowl; gently fold in cookie crumbs, amaretto, and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm.

Dip mold into hot water for a few seconds. Place a plate upside down on top of mold, and invert onto plate. Garnish bombe with strawberries.