Today, August 11 is a day to recognize a summer treat, the raspberry bombe. A raspberry bombe normally contains sherbets, heavy cream , sugar, chopped nuts, candied fruit and a dash of rum. The dessert is created by layering it in a spherical mold and frozen overnight.
1 (8-ounce)carton sour cream
½ c grenadine
½ gallon vanilla ice cream, softened
Vegetable cooking spray
Raspberry Sauce (below)
Fresh Mint sprigs
In a food processor, process peaches until smooth. Add sour cream and grenadine; process until well blended.
Combine peach mixture and ice cream in a mixing bowl; beat a low speed with an electric mixer until well blended. Pour mixture into an 111 cup mold (or bunt pan, or jello mold, or any large bowl with an interesting shape) that has been coated with cooking spray. Cover and freeze for 8 hours or until mixture is firm.
Tow hours before serving, using the tip of a knife, loosen the edges from the mold. Invert mold onto chilled serving plate. Wrap a warm towel around the mold for 30 seconds. Shake gently and slowly lift off mold. Return Bombe to freezer.
Garnish with raspberry sauce, raspberries and mint. 12 servings
1 (16 ounce) package of frozen unsweetened raspberries, thawed and drained ( I use fresh when in season)
¾c light corn syrup
¼c Grand Marnier
Process raspberries in food processor until smooth. Strain out seeds if desired. Stir in syrup and Grand Marnier.