Text 6500, 79 rader
Skriven 2011-02-01 05:35:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 702
===================
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 inches in diameter)
  
  With its mischievous cherry-stem fuse and sleek chocolate shell, this
  ice cream bombe should definitely get the fireworks started at your
  Fourth of July cookout. Cut into the bombe and you’ll see cherry ice
  cream dotted with crisp chocolate wafer cookies and toasty walnuts.
  Look even further and you’ll find the gunpowder-er, a center of
  chocolate ice cream.
  
  Line bowl with plastic wrap, leaving an overhang all around.
  
  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.
  
  Cooks’ 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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