Photo: Massimo Adami
Estimated Nutrition (whole recipe, rough)
267
Calories
3g
Protein
15g
Fat
30g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups strawberry sorbet
- 4 cups vanilla low-fat ice cream, softened
- 1/2 cup amaretti cookie crumbs, about 11 small cookies, or vanilla wafer crumbs
- 2 Tbs. almond-flavored liqueur (amaretto)
- 1 oz. bittersweet chocolate, grated
- 2 cups fresh strawberries
- =
Directions
1
1. Chill 5-cup metal bowl or bombe mold. Press sorbet into bottom and up sides of bowl or mold. Freeze until firm, about 1 hour.
2
2. Place ice cream in large bowl. Gently fold in cookie crumbs, amaretto and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm, about 1 hour.
3
3. To serve, dip mold into hot water for a few seconds. Place plate upside- down on top of mold and invert onto plate. Garnish bombe with whole or sliced fresh strawberries.
Recipe sourced from
fandom