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Rainbow Bombe |
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Serves: 8 Print this Recipe2 quarts orange sherbet 1/4 cup curacao 2 1/2 tablespoons orange rinds grated 1 teaspoon lemon peels grated 1 quart raspberry sherbet 2 tablespoons kirsch 1 pint lemon sherbet 2 to 3 tablespoons white creme de menthe Soften orange sherbet to room temperature; beat in Curacao, orange and lemon rinds. Spoon sherbet into a large chilled mold to within 4 inches of top. Freeze. When orange sherbet is hard, spread a 2-inch layer of softened raspberry sherbet beaten with kirsch over orange sherbet leaving space for lemon sherbet. Freeze again. When raspberry sherbet is hard, fill remaining layer with lemon sherbet beaten with creme de menthe. Smooth top of mold and cover with foil. Refreeze. Note: To serve, remove from freezer and dip into hot water for a second; unmold onto a serving dish and slice to serve. Return remaining servings to freezer for another time. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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