12.5 oz.
Godiva white chocolate raspberry ice cream
12.5 oz. Godiva Belgian dark chocolate ice cream
7 oz. red raspberry sherbet
Raspberries*
½ pint fresh
red raspberries 4 oz. framboise (raspberry) liqueur
Chocolate
Truffles**
4 oz. Belgian
semi-sweet chocolate 2 T. heavy cream ½ tsp. vanilla
1 T. Droste cocoa
Whipped Cream***
½ pint heavy
cream 1 T. granulated sugar 2 tsp.
powdered sugar
1 green or red maraschino cherry (opt.)
Working quickly to avoid
melting, evenly line a chilled 1-qt. bombe mold (or dome shaped stainless steel bowl) with
a layer of softened white chocolate raspberry ice cream. Place in freezer till firm. Next
put an even layer of softened Belgian dark chocolate ice cream then return bombe to
freezer to firm. Fill center with raspberry sherbet. Cover top with plastic wrap and
return to freezer.
At least 1 hour before
serving, place the bombe in a bowl of warm water for 5 seconds. Dry outside of mold and
unmold onto a round glass platter. Loosely cover bombe with plastic wrap and immediately
return to freezer.
20 minutes before ready to
serve: remove the plastic; decorate the bombe with whipped cream piped through a pastry
bag fitted with a rosette tip; top with a cherry (opt.); garnish bottom with marinated
raspberries and truffles; lightly sprinkle raspberries with powdered sugar and place in
refrigerator for approx. 15 min. Slice and serve. (Serves 8)
*Marinate raspberries in
framboise for two hours. Drain well. Reserve liqueur to spoon over individual servings.
**Finely grate the chocolate
into a bowl. Spoon it into the top pan of a double boiler set over warm (90°) water).
Stir until completely melted. Stir in cream then vanilla. Remove from heat and let cool.
When firm enough to work,
scoop up 1 generous teaspoon of chocolate. Use a thumb or finger to remove it from the
spoon. Drop it onto a cool, clean work surface that has been dusted with cocoa. Gently
roll the chocolate in the cocoa till it looks like a truffle. They needn't be uniform in
size or shape. Place them in a cool place until needed.
***Chill a glass or stainless steel bowl and a wire whisk (or
electric mixer beaters) in the refrigerator. When cool, pour the cream (minus what you
used for the truffles) into the bowl. Whip until soft peaks form. Add the sugar and whip
until the cream holds its shape.
