Italian Ice Bowl
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5 Hr
Prep : 1 Hr Cook: 4 Hr
This no-bake prep-ahead dessert layers raspberry sherbet and a decadent chocolate filling in a frozen bombe. Unmold and impress your guests with this frozen dessert!
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10 Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 cups raspberry sherbet, softened
2
3 oz. Baker's Semi-Sweet Chocolate, melted and cooled
3
2 eggs
4
2 Tbsp. icing sugar
5
1/2 cup whipping cream, whipped
6
6 chocolate wafers
7
2 oz. Baker's Semi-Sweet Chocolate, chopped
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How do I make it ?
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Step 1
PRESS raspberry sherbet firmly into bottom and sides of plastic wrap-lined 4 cup (1 L) glass bowl. Freeze. Step 2
COMBINE 3 oz. melted chocolate, 1 whole egg and 1 egg yolk; mix well. Step 3
BEAT 1 egg white until foamy. Add icing sugar and beat until stiff shiny peaks form. Step 4
FOLD whipped cream into egg white. Carefully fold chocolate mixture into egg white mixture. Step 5
SPOON into centre of raspberry sherbet shell. Cover bottom of dessert with chocolate wafers. Cover with plastic wrap. Freeze until firm, at least 4 hours. Step 6
MELT 2 oz. chocolate over hot water or in microwave on MEDIUM power for 1 to 2 minutes, stir until completely melted. Step 7
REMOVE mold from freezer. Unmold onto plate and remove plastic wrap. Drizzle melted chocolate over surface. Store covered in freezer. Kraft Kitchen Tips!
TIP
To make individual cups - Place one chocolate wafer cookie each in bottom of 12 muffin cups. Spoon 1/4 (50 mL) raspberry sherbet in each cup. Freeze. Prepare chocolate mousse as directed above; spoon chocolate mousse on top of sherbet. Freeze for 3 hours or overnight. Drizzle with melted chocolate.
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