This most impressiveand deliciousbombe contains a layer of strawberry sorbet and a layer of ice cream mixed with crushed amaretti cookies.
2 cups strawberry sorbet
4 cups vanilla low-fat ice cream, softened
½ cup amaretti cookie crumbs, about 11 small cookies, or vanilla wafer crumbs
2 Tbs. almond-flavored liqueur (amaretto)
1 oz. bittersweet chocolate, grated
2 cups 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.