* Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Cherry Bombe
 Categories: Fruits, I scream, Nuts, Chocolate
      Yield: 9 servings

    3/4 c  Walnuts; toasted, cooled,
           - chopped
    3/4 c  Lightly crushed chocolate
           - wafer cookies
      3 pt Cherry or cherry vanilla ice
           - cream; softened slightly
      1 pt Chocolate ice cream;
           - softened slightly
      6 oz Bittersweet chocolate (no
           - more than 60% cacao); fine
           - chopped
      4 tb Unsalted butter; in pieces
    1/4 c  Oil
      1    Maraschino cherry w/stem

  EQUIPMENT: a 2 to 2 1/2 qt bowl (about 8" in diameter)

  Line bowl with plastic wrap, leaving an overhang all
  around.

  Stir walnuts and chocolate cookies into cherry ice cream
  in another bowl. Transfer ice cream to lined bowl and
  spread evenly over bottom and up sides, leaving a crater
  in center. Freeze until firm, about 45 minutes.

  Scoop chocolate ice cream into crater in cherry ice cream,
  then smooth top with an offset spatula. Freeze until firm,
  about 1 hour.

  Meanwhile, melt chocolate with butter and oil in a
  heatproof medium bowl set over a pot of simmering water,
  stirring. Remove from heat and cool slightly.

  Invert bombe onto a rack set over a baking sheet and
  remove plastic wrap. Make a small indentation in top and
  place maraschino cherry into ice cream so that the cherry
  is submerged but stem sticks straight up (like a fuse).

  Ladle chocolate sauce on top of bombe (avoiding cherry
  stem), letting it drip over sides to coat thoroughly.
  Freeze until chocolate coating is set, about 30 minutes.

  To serve, cut into wedges.

  COOKSCÇÖ NOTE: Bombe keeps, loosely covered with plastic
  wrap, 1 week.

  Recipe by Andrea Albin

  July 2009 | Gourmet

  Serves 8 to 10

  MM Format by Dave Drum - 02 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... Knowledge comes, but wisdom lingers -- Alfred Lord Tennyson

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