• Gourmet 691

    From Dave Drum@1:261/38 to All on Fri Apr 17 05:41:56 2015
    * Originally in: fido.HOME_COO

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate Cherry Bombe
    Categories: Fruits, I scream, Nuts, Chocolate
    Yield: 9 servings

    3/4 c Walnuts; toasted, cooled,
    - chopped
    3/4 c Lightly crushed chocolate
    - wafer cookies
    3 pt Cherry or cherry vanilla ice
    - cream; softened slightly
    1 pt Chocolate ice cream;
    - softened slightly
    6 oz Bittersweet chocolate (no
    - more than 60% cacao); fine
    - chopped
    4 tb Unsalted butter; in pieces
    1/4 c Oil
    1 Maraschino cherry w/stem

    EQUIPMENT: a 2 to 2 1/2 qt bowl (about 8" in diameter)

    Line bowl with plastic wrap, leaving an overhang all

    Stir walnuts and chocolate cookies into cherry ice cream
    in another bowl. Transfer ice cream to lined bowl and
    spread evenly over bottom and up sides, leaving a crater
    in center. Freeze until firm, about 45 minutes.

    Scoop chocolate ice cream into crater in cherry ice cream,
    then smooth top with an offset spatula. Freeze until firm,
    about 1 hour.

    Meanwhile, melt chocolate with butter and oil in a
    heatproof medium bowl set over a pot of simmering water,
    stirring. Remove from heat and cool slightly.

    Invert bombe onto a rack set over a baking sheet and
    remove plastic wrap. Make a small indentation in top and
    place maraschino cherry into ice cream so that the cherry
    is submerged but stem sticks straight up (like a fuse).

    Ladle chocolate sauce on top of bombe (avoiding cherry
    stem), letting it drip over sides to coat thoroughly.
    Freeze until chocolate coating is set, about 30 minutes.

    To serve, cut into wedges.

    COOKSC╟╓ NOTE: Bombe keeps, loosely covered with plastic
    wrap, 1 week.

    Recipe by Andrea Albin

    July 2009 | Gourmet

    Serves 8 to 10

    MM Format by Dave Drum - 02 July 2009

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