| 1 pint 1/2 cup 1 cup |
heavy cream, whipped chopped walnuts icing sugar |
1 pint 1 pint |
any flavour sherbet any other flavour sherbet |
| 1. | Combine whipped cream nuts and sugar. |
| 2. | Line a 1 1/2 quart bombe mold (stainless steel mixing bowl) with whipped cream mixture, leaving a hollow in the center. |
| 3. | Put in freezer while you stir sherbet to soften a bit. |
| 4. | Fill hollow with sherbet - one colour at a time. |
| 5. | Cover with foil and freeze several hours... or days. |
| 6. | When ready to serve, let sit at room temperature about 10 minutes. |
| 7. | Turn out on a fancy plate - take a bow! |
"A classic French "snowball" which has become a favorite Christmas dessert. Our adaptation can be made in advance and tucked in the freezer 'til you need an X-tra special X-mas treat."
Making Your Own Traditions Christmas Fast & Easy Crafts & Recipes for Parents & Kids
By Dette Hunter & Jocelyn Shipley, Ontario, Canada.
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