Strawberry-Amaretti Bombe

1. 1

   Chill 5 cup metal bowl.

2. 2

   Press sorbet into bottom and up sides of bowl.

3. 3

   Freeze until firm, for about 1 hour.

4. 4

   Place ice cream in large bowl.

5. 5

   Gently fold in cookie crumbs, almond-flavored liqueur and grated chocolate.

6. 6

   Spoon ice cream mixture into center of sorbet.

7. 7

   Cover and freeze until firm, for about 1 hour.

8. 8

   To serve, dip mold into hot water for a few seconds.

9. 9

   Place plate upside down on top of mold and invert onto plate.

10. 10

    Garnish bombe with whole or sliced fresh strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.