Ingredients:
2 cups strawberry sorbet
4 cups low-fat vanilla ice cream, softened
1/2 cup amaretti cookie crumbs
1 tablespoon almond flavored liqueur
1 ounce bittersweet chocolate, grated
2 cups fresh strawberries
Directions:
Chill 5 cup metal bowl.
Press sorbet into bottom and up sides of bowl.
Freeze until firm, for about 1 hour.
Place ice cream in large bowl.
Gently fold in cookie crumbs, almond-flavored liqueur and grated chocolate.
Spoon ice cream mixture into center of sorbet.
Cover and freeze until firm, for about 1 hour.
To serve, dip mold into hot water for a few seconds.
Place plate upside down on top of mold and invert onto plate.
Garnish bombe with whole or sliced fresh strawberries.
Servings: 10
Time preparation: 20 min.
Time total: 140 min.