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Saturday, September 10, 2016

Coconut Macaroon and Mango Bombe





Melissa Clark  
  Time 30 minutes 
 Yield 4 servings 

This is a cheater's version of those fancy iced bombes from the ’80s, with two or three layers of bright-hued whipped frozen mousse packed into a decorative mold. 
Here, a layer of mango ice cream swirled with fresh mango sits beneath a layer of macaroon-studded coconut ice cream. It's a stunning dessert, perfect for a dinner party, and quicker to put together than the time you'll spend locating the macaroons at the supermarket.

Featured in: Ice Cream Favorites Grow Up.

Ingredients
1 cup coconut macaroons, finely chopped
1 pint coconut sorbet or ice cream, softened
2/3 cup diced mango from 1 large ripe mango, more for garnish
1 pint mango sorbet, softened

Preparation
1. In a 2 1/2-quart bowl, mix the macaroon pieces with the coconut sorbet or ice cream until well combined; spread the mixture around the bottom and sides of the bowl in an even layer. If the ice cream is too soft to spread, put it in the freezer for 15 minutes and try again. Once you’ve got an even layer, place the bowl in the freezer for 2 hours until thoroughly frozen.
2. Spread the diced mango all over the macaroon-studded ice cream or sorbet and freeze for 30 minutes. Fill it with the mango sorbet, smoothing the top, and freeze for 2 hours.
3. Remove from the freezer and set it in a bowl of warm water for 1 to 2 minutes to loosen it. Place a plate over the bowl, invert it and unmold the bombe. Serve immediately, garnished with more mango cubes.

Nutritional analysis per serving (4 servings)
460 calories; 9 grams fat; 8 grams saturated fat; 96 grams carbohydrates; 4 grams dietary fiber; 87 grams sugars; 1 gram protein; 108 milligrams sodium

http://cooking.nytimes.com/recipes/1013790-coconut-macaroon-and-mango-bombe
 

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