Strawberry-Amaretti Bombe

Ingredients

• 2 cups strawberry sorbet
• 4 cups vanilla low-fat ice cream, softened
• ½ cup amaretti cookie crumbs, about 11 small cookies, or vanilla wafer crumbs
• 2 tbsp almond-flavored liqueur (amaretto)
• 1 oz bittersweet chocolate, grated
• 2 cups fresh strawberries

Directions

1. Chill 5-cup metal bowl or bombe mold.
2. Press sorbet into bottom and up sides of bowl or mold.
3. Freeze until firm, about 1 hour.
4. Place ice cream in large bowl.
5. Gently fold in cookie crumbs, amaretto and grated chocolate.
6. Spoon ice cream mixture into center of sorbet.
7. Cover and freeze until firm, about 1 hour.
8. To serve, dip mold into hot water for a few seconds.
9. Place plate upside- down on top of mold and invert onto plate.
10. Garnish bombe with whole or sliced fresh strawberries.