5-6 strawberries, cleaned and sliced thinly
1 3/4 quarts strawberry ice cream,
softened enough to shape
1 pint strawberry sorbet, soft enough to shape
2 pints fresh strawberries, washed and hulled, divided
1 cup heavy cream
3 tablespoons granulated sugar, divided
2 teaspoons kirsch
1. Arrange sliced strawberries in bottom of mold in an attractive overlapping pattern. Chill mold in freezer for at least 30 minutes. (The strawberry ice cream and sorbet should be soft enough to shape. If necessary, let stand in refrigerator to soften.)
2. Scoop strawberry ice cream over base and up sides of mold in a 1"-2" layer, smoothing a central hollow with back of a spoon or a rubber spatula. Reserve 1 cup of strawberry ice cream to finish bombe. Freeze for at least 30 minutes.
3. Remove mold from freezer and fill center of mold with the sorbet. With the remaining strawberry ice cream, place a final layer on top and level off with long knife or metal spatula. Cover with plastic wrap and freeze until very firm, 8 hours or overnight.
4. Make strawberry purée: Place 1 pint cleaned and dried strawberries, 2 tablespoons of sugar and kirsch into the bowl of a food processor fitted with a metal blade. Pulse until puréed. Reserve.
5. Quarter remaining strawberries and reserve.
6. To serve bombe: Remove bombe from freezer ten minutes before serving. Place heavy cream in a chilled bowl. Using a hand mixer, beat cream on high speed for 1 minute. Add remaining 1 tablespoon of sugar and beat until soft peaks form. Place whipped cream into pastry bag fitted with medium star tip. Using a sharp knife, slice bombe into wedges and place on dessert plates. Pipe a border of rosettes around outside edge of slice, arrange strawberry quarters around slice and garnish with some strawberry purée. Serve immediately. Alternately, serve the bombe whole and garnish as described for individual servings.
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