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Instructions |
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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.
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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.
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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.
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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.
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Serving
Suggestions |
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cut the bombe into 1 inch wedges with a sharp knife that has been dipped in hot water
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Originally Submitted
5/7/2008
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