Orange Chocolate Pistachio Bombe
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||19 g|
|sat. fat||8 g|
- Portion size: 8 to 12
Serve guests this fancy-looking dessert of cool sherbet and pistachio-laced ice cream. Chocolate shards on top, an elegant finish, are not difficult to make.
- 1-1/2 cups 1-1/2cupsfinely chopped shelled pistachio nutpistachio nuts
- 4 cups 4cupssoftened vanilla ice cream
- 4 cups 4cupssoftened orange sherbet Chocolate shards:
- 4 oz 4oz, chopped
On rimmed baking sheet, toast pistachios in 350°F (180°C) oven until fragrant, about 6 minutes; let cool.
Line 9-inch (23 cm) diameter 10-cup (2.5 L) bowl with plastic wrap, smoothing to remove wrinkles; set aside. In separate bowl, fold 3/4 cup (175 mL) of the pistachios into ice cream. Scrape into pre-pared bowl, smoothing top. Sprinkle with remaining pistachios. Freeze until firm, about 1 hour.
Spread sherbet over ice cream, smoothing top. Cover with plastic wrap and freeze until firm, about 1 hour. (Make-ahead: Overwrap with heavy-duty foil; freeze for up to 1 week.)
Chocolate shards: In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Spread evenly on baking sheet; refrigerate until firm, 15 minutes.
Place baking sheet on damp towel; let stand for 3 minutes. Bracing pan against body, slowly scrape metal spatula over chocolate toward body to make 1-1/2 cups (375 mL) shards. Refrigerate pan for 3 to 4 minutes if chocolate gets too soft. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Turn bombe out onto chilled serving plate, removing plastic wrap. Let stand in refrigerator until soft enough to slice, about 15 minutes. Top with chocolate shards. Cut into wedges.