Ribbon Sherbet Bombe
"A great frozen dessert. Times do not include chill time"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (39.1 g)
- Calories 56.3
- Total Fat - 0.8 g
- Saturated Fat - 0.5 g
- Cholesterol - 0.4 mg
- Sodium - 18 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 0.5 g
- Sugars - 9.5 g
- Protein - 0.4 g
- Calcium - 21.1 mg
- Iron - 0.1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Chill 1.5 L or 6 cup metal mold.
Step 2
Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.
Step 3
Do one layer at a time returning it to the freezer for at least 30 minutes or until firm, before packing the next layer on top.
Step 4
Cover the finished bombe with foil and freeze for at least 12 hours.
Step 5
To unmold dip in warm water and invert on to chilled plate.
Step 6
Cut into slices or wedges to serve.
Tips
No special items needed.