Italian Ice Bowl
- 2 cups raspberry sherbet, softened
- 3 oz. Baker's Semi-Sweet Chocolate, melted and cooled
- 2 eggs
- 2 Tbsp. icing sugar
- 1/2 cup whipping cream, whipped
- 6 chocolate wafers
- 2 oz. Baker's Semi-Sweet Chocolate, chopped
- PRESS raspberry sherbet firmly into bottom and sides of plastic wrap-lined 4 cup (1 L) glass bowl.
- Freeze.
- COMBINE 3 oz.
- melted chocolate, 1 whole egg and 1 egg yolk; mix well.
- BEAT 1 egg white until foamy.
- Add icing sugar and beat until stiff shiny peaks form.
- FOLD whipped cream into egg white.
- Carefully fold chocolate mixture into egg white mixture.
- 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.
- MELT 2 oz.
- chocolate over hot water or in microwave on MEDIUM power for 1 to 2 minutes, stir until completely melted.
- REMOVE mold from freezer.
- Unmold onto plate and remove plastic wrap.
- Drizzle melted chocolate over surface.
- Store covered in freezer.
raspberry sherbet, chocolate, eggs, icing sugar, whipping cream, chocolate wafers, chocolate
Taken from www.kraftrecipes.com/recipes/italian-ice-bowl-83167.aspx (may not work)