An elegant strawberry bombe with a creamyvanilla ice cream center laced with sliced strawberries.
Recipe: Strawberry BombeChantilly
2 (16-ounce) packages frozen whole Californiastrawberries
Thaw slightly 6 cup (about 1 1/2 packages)berries, slice.
In blender whirl sliced berries, sugarand orange liqueur at high speed until smooth. Pour into shallowpan; freeze until almost firm.
Spoon into 2-quart melon mold, spreadingevenly over bottom and up sides to line mold. Return to freezer.
Meanwhile, thaw slightly remaining 2 cupsberries; slice in half. Fold halved berries into softened vanillaice cream; pack into center of mold. Cover and freeze until firm.
Unmold and pipe whipped cream in latticepattern over bombe. Refreeze.
Remove from freezer about 15 minutes beforeserving time and garnish with whole frozen strawberries, if desired.Slice and serve.
2/3 cup granulated sugar
1/4 cup orange-flavored liqueur
1 quart vanilla ice cream, softened
Garnish: whole frozen strawberries (optional)
Makes 8 to 10 servings.
Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.
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