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Strawberry Bombe Chantilly Recipe

   
 

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     Strawberry Bombe Chantilly

Category   Desserts - Breads
Sub Category   None
Servings   10

Ingredients
2 (1 pound)packages unsweetened frozen whole strawberries
1/4 cup fructose
1/4 cup orange-flavored liqueur or strawberry nectar
1 quart French Vanilla Ice Cream softened slightly
1 1/2 cups light whipped topping -commercial low calorie whipped topping - 3/4 cup Strawberry sauce
 

Instructions
Slightly thaw 6 cups (about 1 1/2 packages) of the berries. In a food processor or blender, puree the berries, frutose, and liqueur at high speed until smooth. Pour into a shallow pan, cover, and freeze until almost firm. Spoon into a 2-quart mold, apreading evenly onto the bottom and sides to cpmpletely line the mold. Cover and return to the freezer.
Meanwhile, slightly thaw the remaining 2 cups berries and slice in half. Fold the haved berries into the softened ice cream, then pack into the center of the mold. Cover and freeze until firm.
To unmold, remove from the freezer and let stand 5 minutes. Invert onto a serving platter. Wrap a hot, damp towel around the mold and shake the mold to release the bombe. If using whipped topping, put the topping into a pastry bag and pipe it onto the top in a lattice pattern.
Refreeze until topping is firm, then remove from the freezer and let stand for 10 minutes before serving. If using stand about 10 minutes before serving. Drizzle 2 tablespoons of the sauce over the bombe.
Serving Suggestions
cut the bombe into 1 inch wedges with a sharp knife that has been dipped in hot water


Originally Submitted
5/7/2008





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