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Raspberry Bombe Recipe

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This recipe for Raspberry Bombe is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BOMBE:

1 pint heavy cream, whipped
1/2 cup chopped pecans
1/2 cup chopped maraschino cherries
1 1/2 cups sifted confectioner's sugar
2 teaspoons vanilla
1/2 gallon Braum's Raspberry Sherbert

SAUCE:

1 box frozen raspberries
2 tablespoons water
1/4 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
Directions:
Directions:
Combine heavy cream, nuts, cherries, sugar, and vanilla. Line 9 by 13 inch pan with half of the mixture and freeze. Put softened sherbert over cream mixture, and then layer the other half of the cream mixture. Cover with Saran wrap and freeze. To make the sauce, boil raspberries, water and sugar gently for 5 minutes. Add lemon juice and vanilla. Cover and chill. To serve, cut bombe into squares and dribble small amount of sauce over it.

 

 

 

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