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.
- Portion size 12 servings
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.
Nutritional facts <b>Per each of 12 servings:</b> about
- Sodium 67 mg
- Protein 7 g
- Calories 320.0
- Total fat 19 g
- Cholesterol 24 mg
- Saturated fat 8 g
- Total carbohydrate 37 g
- Iron 13.0
- Folate 8.0
- Calcium 11.0
- Vitamin A 7.0
- Vitamin C 3.0