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  A Delicious Strawberry-Amaretti Bombe
Abstracted from "Frozen Assets" by Kathy Ferrell-Kingsley Vegetarian Times, August 2001.

2 cups strawberry sorbet
4 cups vanilla low-fat ice cream, softened
1/2 cup amaretti cookie crumbs (about 11 small cookies)
2 Tbs almond-flavored liqueur (amaretto)
1 oz bittersweet chocolate, grated
2 cups fresh strawberries

Chill 5-cup metal bowl or bombe mold. Press sorbet into bottom and up sides of bowl or mold. Freeze until firm, about 1 hour.

Place ice cream in large bowl. Gently fold in cookie crumbs, amaretto and grated chocolate. Spoon ice cream mixture into center of sorbet. Cover and freeze until firm, 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.

Yield: 6 to 8 Servings