Wednesday, April 20, 2011
Chocolate Peanut Butter Sorbet Bombe
I must admit, the chocolate sorbet got the creative juices flowing. So, I began to think of a way that I could really use it in something spectacular. That got me remembering those Vienetta ice cream loaf treats that I used to see in grocery stores. They were made of ice cream layered together with crispy chocolate, so elegant, but also so incredibly expensive. Surely, I could come up with something like that or even better.
But, what type would I create? Hmm, well what better combo than chocolate and peanut butter? I decided that I would layer the sorbet with Nutter Butters and Butterfinger Snackerz candies. And so it began. I first lined a mini loaf pan with plastic wrap, leaving enough to hang over the sides. Then, I slightly softened 2 cups of the chocolate sorbet and crushed some Nutter Butter cookies. I made a layer of chocolate sorbet in the pan, topped it with a layer of crushed cookies and then repeated the layers. I then put on a final layer of chocolate sorbet and topped that with a layer of Butterfinger Snackerz. Finally, I wrapped the top with the overhang from the plastic wrap and put it in the freezer to chill.
When it was nice and frozen solid, I took it out, sliced it, and marveled at all the beautiful layers.
It just looked so neat and it was also so easy to make. I can definitely imagine serving this to guests at the end of a nice dinner. My family was certainly impressed and we all enjoyed how good it tasted. I'm just tickled pink that my idea worked out.
Chocolate Peanut Butter Sorbet Bombe (created by Lisa of Sweet as Sugar Cookies)
2 c. chocolate sorbet, slightly softened
crushed Nutter Butter cookies
1 small pkg. Butterfinger Snackerz (about 12 pieces)
Line a mini loaf pan with plastic wrap, leaving enough to hang over the sides. Spoon in a layer of chocolate sorbet and smooth it out. Top with a layer of crushed Nutter Butter cookies. Top with another layer of chocolate sorbet and another layer of cookies. Top with one last layer of chocolate sorbet. Cover the sorbet with a layer of Butterfinger Snackerz. Wrap the plastic wrap over the top of the loaf and put in the freezer to chill thoroughly until solid. When frozen, slice with a sharp knife.
This recipe is linked to:
What's Cooking Wednesday
Made it on Monday
Recipes I Can't Wait to Try
Full Plate Thursday
Fat Camp Friday
What's Cookin' in the Kitchen
Sweet Tooth Friday
So Sweet Sundays
Themed Bakers Sunday