Rating: 1.25 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
  • 4 Ratings

This recipe can be used to make Baked Alaska Bombe.

Martha Stewart Living, August 2012

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Recipe Summary test

prep:
15 mins
total:
55 mins
Yield:
Makes 1 pint, enough for a 7-cup bombe mold
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine raspberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture in a blender. Pour through a fine sieve into a bowl (you should have 1 cup). Refrigerate until cold, about 30 minutes.

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  • Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.

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Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3