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Ladybug Bombe

Ladybug Bombe

Serve this luscious ice-cream ladybug in lieu of cake at a summer birthday party.

Ingredients

  • Raspberry sorbet, softened
  • Chocolate ice cream, softened
  • Black licorice lace
  • 2 Junior Mints
  • Dark cocoa chocolate melts

Instructions

Ladybug Bombe - Step 1

1. Line a metal bowl (ours had a 6-cup capacity) with plastic wrap, overhanging the edges. Put the bowl in the freezer for 30 minutes, then fill two thirds with the raspberry sorbet. We used about 1-1/4 pints, but you may need more or less, depending on the size of your bowl. Cover with plastic wrap and freeze until firm, about 45 minutes.

Ladybug Bombe - Step 2

2. Fill the remaining third of the bowl with chocolate ice cream, then freeze for 5 hours, or overnight.

3. Thirty minutes before decorating, put a 12-inch or larger platter in the freezer. To unmold the bombe, dip the bowl up to the rim in warm water for a few seconds, then turn it upside down on the platter and lift off the bowl. Tip: If the bowl doesn't release, cover it with a warm dish towel for a few seconds and try again. Once the bombe is on the platter, smooth the ice cream with a wide spatula or the back of a large spoon, then put the bombe in the freezer for a few minutes to harden.

4. Decorate the ladybug with the licorice, mints, and chocolate melts as shown. Keep frozen until ready to serve. Serves 8.

Nutritional Information

Per serving (1/8 of recipe): Calories 390 ● Total Fat 20 g (31% DV) ● Saturated Fat 12 g (62% DV) ● Cholesterol 132 mg (44% DV) ● Sodium 73 mg (3% DV) ● Total Carbohydrate 46 g (15% DV) ● Fiber 3 g (13% DV) ● Sugars 41 g● Protein 6 g (12% DV)

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