I know that in some parts of the country, the wind carries a hint of fall. Here, we will be in the 80s until October. Today will be another day in the 90s, with heat index over 100. This means looking at recipes casseroles, pot roasts and anything that might involve ovens makes me cringe.
This however, made me smile. A bombe always makes me smile. It has the fabulous retro look…it is cold, easy, and best of all will impress even the hard to please.
If regular candied fruits aren’t your thing, try some dried cranberries or even some berries from your freezer-leftover from your pick-your-own adventures this spring. I know not all of you are blessed with a bombe mold…so use a 2 1/2 quart casserole dish or a bundt pan.
Raspberry Bombe is a frozen spectacular. Molded layers of sherbet, ice cream, and fruit-filled whipped cream are trimmed with fresh mint and frosted red grapes.
3 pints red raspberry sherbet
2 pints pink peppermint or strawberry ice cream
1 cup whipping cream
3 tablespoons confectioners’ sugar
1/4 cup finely chopped mixed candied fruits and peels
1/4 cup finely chopped almonds, toasted
Rum flavoring to taste
Chill a 2 1/2-quart metal mold in freezer. Stir sherbet just to soften. With chilled spoon, quickly spread over bottom and sides of mold; be sure sherbet comes to top. (If it slips down, refreeze in mold till workable.) Freeze firm.
Stir the ice cream just to soften. Quickly spread over raspberry layer, covering completely. Freeze firm. Whip cream with sugar and salt to soft peaks. Fold in fruits, nuts, and flavoring. Pile into center of mold, smoothing top. Cover with foil; freeze 6 hours or overnight. Peel off foil. Invert mold on chilled plate. Rub mold with hot damp towel to loosen; lift off mold. Serves 12 to 16. From: Betty Crocker’s Picture Cookbook