Food recipes
Ribbon Sherbet Bombe
Ribbon Sherbet Bombe Ingredients: sherbet, orange sherbet, orange pineapple, raw, all varieties Directions: Chill 1.5 L or 6 cup metal mold. Soften sherbet slightly with a wooden spoon and press firmly in layers in mo...
Ribbon Sherbet Bombe
Ingredients:
sherbet, orange
sherbet, orange
pineapple, raw, all varieties
Directions:
Chill 1.5 L or 6 cup metal mold.
Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.
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.
Cover the finished bombe with foil and freeze for at least 12 hours.
To unmold dip in warm water and invert on to chilled plate.
Cut into slices or wedges to serve.
Ingredients:
sherbet, orange
sherbet, orange
pineapple, raw, all varieties
Directions:
Chill 1.5 L or 6 cup metal mold.
Soften sherbet slightly with a wooden spoon and press firmly in layers in mold.
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.
Cover the finished bombe with foil and freeze for at least 12 hours.
To unmold dip in warm water and invert on to chilled plate.
Cut into slices or wedges to serve.