Chocolate Raspberry Bombe

Bombe2.jpg (27690 bytes)


12.5 oz. Godiva white chocolate raspberry ice cream
 12.5 oz. Godiva Belgian dark chocolate ice cream
7 oz. red raspberry sherbet


pint fresh red raspberries     4 oz. framboise (raspberry) liqueur

Chocolate Truffles**

4 oz. Belgian semi-sweet chocolate    2 T. heavy cream    tsp. vanilla     1 T. Droste cocoa

Whipped Cream***

pint heavy cream     1 T. granulated sugar     2 tsp. powdered sugar  
1 green or red maraschino cherry (opt.

Working quickly to avoid melting, evenly line a chilled 1-qt. bombe mold (or dome shaped stainless steel bowl) with a layer of softened white chocolate raspberry ice cream. Place in freezer till firm. Next put an even layer of softened Belgian dark chocolate ice cream then return bombe to freezer to firm. Fill center with raspberry sherbet. Cover top with plastic wrap and return to freezer.

At least 1 hour before serving, place the bombe in a bowl of warm water for 5 seconds. Dry outside of mold and unmold onto a round glass platter. Loosely cover bombe with plastic wrap and immediately return to freezer.

20 minutes before ready to serve: remove the plastic; decorate the bombe with whipped cream piped through a pastry bag fitted with a rosette tip; top with a cherry (opt.); garnish bottom with marinated raspberries and truffles; lightly sprinkle raspberries with powdered sugar and place in refrigerator for approx. 15 min. Slice and serve. (Serves 8)

*Marinate raspberries in framboise for two hours. Drain well. Reserve liqueur to spoon over individual servings.

**Finely grate the chocolate into a bowl. Spoon it into the top pan of a double boiler set over warm (90) water). Stir until completely melted. Stir in cream then vanilla. Remove from heat and let cool.

When firm enough to work, scoop up 1 generous teaspoon of chocolate. Use a thumb or finger to remove it from the spoon. Drop it onto a cool, clean work surface that has been dusted with cocoa. Gently roll the chocolate in the cocoa till it looks like a truffle. They needn't be uniform in size or shape. Place them in a cool place until needed.

***Chill a glass or stainless steel bowl and a wire whisk (or electric mixer beaters) in the refrigerator. When cool, pour the cream (minus what you used for the truffles) into the bowl. Whip until soft peaks form. Add the sugar and whip until the cream holds its shape.