Ingredients
3 cups green ice cream or sherbet
2-3 cups lemon sorbet
5 cups raspberry sorbet or sherbet
1 cup mini chocolate chips
Clear a space in your freezer that will fit the bowl you're using. I like to turn down the freezer temperature a notch or two.
Leave the green ice cream out on the counter until it reaches an icing-like consistency. You want it to be easy to spread.
Meanwhile, cover a 10-12 cup bowl with overlapping sheets of tin foil.
Spread the softened green ice cream evenly across the bowl. If it starts to slide down from the top edges, freeze it for 30 minutes or so, then press it into place. Freeze the bowl for about 2 hours, until the ice cream is quite hard.
While the green layer is chilling, soften the lemon sorbet. Spread a thin layer across the surface of the green ice cream, smoothing to cover it completely. Freeze again, until the lemon sorbet is hard.
Soften the raspberry sorbet and place it into a large bowl. Sprinkle in the chocolate chips and stir to distribute them evenly.
Remove the green and white watermelon cake from the freezer. Spoon the raspberry sorbet into the cavity and smooth the top. Cover with plastic wrap, then a tight layer of tin foil.
Freeze overnight.
When you're ready to serve, invert the cake on a flat serving platter. Lift off the bowl, then carefully peel off the foil. Smooth the cake with a plastic spatula dipped in warm water before. Serve immediately--quick! before it melts.
To store the cake, flip it back into the bowl in which you made it. Cover with plastic wrap and foil and freeze.
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