Frozen Cardamom Bombe with Watermelon-Cantaloupe Center
Frozen Cardamom Bombe with Watermelon-Cantaloupe Center might be just the side dish you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 198 calories, 4g of protein, and 4g of fat each. A mixture of almond extract, stick margarine, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
To prepare ice cream, combine first 4 ingredients in a bowl; freeze until firm.
To prepare cake, coat bottom of an 8-inch round cake pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.
Combine the sugar and egg in a medium bowl; beat with a mixer at medium speed for 1 minute or until well-blended. Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, soda, and salt; stir well with a whisk.
Add flour mixture to sugar mixture; stir well. Stir in milk, butter, and vanilla.
Bake at 350 for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool cake completely on wire rack.
Spread the apricot spread over bottom of cake layer, and set aside.
Line a 6-cup glass bowl with heavy-duty plastic wrap, allowing wrap to extend over edge of bowl; place in freezer 10 minutes. Press ice cream into bottom and up sides of bowl; freeze for 30 minutes or until firm. Spoon Watermelon-Cantaloupe Sorbet into center of bowl, pressing firmly. Press cake layer firmly onto top of ice cream, apricot spread side down. Cover and freeze until firm.
Dip bowl into hot water for a few seconds.
Place a plate upside down on top of bowl; invert bombe onto plate.
Remove plastic wrap, and cut into wedges.