Strawberry-Amaretti Bombe Recipe - Cooking Index
Strawberry-Amaretti Bombe Recipe - Cooking Index
| 2 cups | 474ml | Strawberry sorbet |
| 4 cups | 948ml | Vanilla low-fat ice cream - softened |
| 1/2 cup | 73g / 2.6oz | Amaretti cookie crumbs |
| = (or vanilla wafer crumbs) | ||
| 2 tablespoons | 30ml | Almond-flavored liqueur (amaretto) |
| 1 oz | 28g | Bittersweet chocolate - grated |
| 2 cups | 474ml | Fresh strawberries |
Chill 5-cup metal bowl or bombe mold. Press sorbet into bottom and up sides of bowl or mold. Freeze until firm, about 1 hour.
Place ice cream in large bowl. Gently fold in cookie crumbs, amaretto and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm, about 1 hour.
To serve, dip mold into hot water for a few seconds. Place plate upside-down on top of mold and invert onto plate. Garnish bombe with whole or sliced fresh strawberries.
This recipe yields 10 servings.
Per Serving: 197 Cal; 3g Prot; 7g Total Fat (2 Sat. Fat); 30g Carb.; 26mg Chol; 61mg Sod.; 0g Fiber.
Description:
"This most impressive — and delicious — bombe contains a layer of strawberry sorbet and a layer of ice cream mixed with crushed amaretti cookies."
Source:
Vegetarian Times, August 2001
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