Make this beautiful and easy dessert a day or two ahead, and serve after the fireworks! For fun, right before serving, stick a sparkler in the top and light it – then it will really be the “bombe!”
3 pints raspberry ice or sherbet, slightly softened
3/4 cup sugar
1/4 cup water
4 egg yolks
1 Tablespoon grated orange peel
1 teaspoon sugar
1-1/4 cups whipping cream
1/4 cup orange-flavored brandy
3 cups fresh red raspberries
1/2 cup whipping cream, whipped
Mint leaves for garnish (optional)
1. Spread sherbet evenly over bottom and sides of lightly oiled 2-quart mold. Freeze, covered, until sherbet is hard, about 2 hours.
2. Heat 3/4 cup sugar and the water in small saucepan to boiling; boil until candy thermometer registers 238 degrees (soft-ball stage), about 8 minutes. Meanwhile, beat egg yolks in small mixer bowl until thick and lemon-colored. Gradually beat in hot sugar syrup in a slow steady stream until mixture cools to room temperature, about 15 minutes. Refrigerate, covered, until cold, about 30 minutes.
3. Combine orange peel and 1 teaspoon sugar in small bowl; mash together with back of a spoon. Whip 1-1/4 cups cream in chilled small bowl until soft peaks form. Beat in brandy and orange-sugar mixture.
4. Fold cream mixture into egg yolk mixture. Spoon into sherbet-lined mold. Freeze covered overnight. Unmold onto serving plate. Garnish with fresh raspberries, the 1/2 cup whipped cream, and mint leaves. Serve immediately. (Don’t forget to stick a sparkler on top and light it right before serving! It looks really cute and festive). Serves 10-12.