Strawberry Bonbons
Silvana Nardone
From Every Day with Rachael Ray
June-July 2008
MAKES 25
Prep Time: 20 min (plus freezing)
Cook Time: 25 min
1 pint strawberries,
finely chopped
1 tablespoon sugar
1 pint vanilla ice cream, softened
25 plain vanilla cookies, such as
Nilla wafers
1 pound dark chocolate, chopped
1/2 cup pistachios, chopped
1. In a medium saucepan, simmer
the strawberries and sugar over
medium heat. Cook, stirring
occasionally, until softened and
syrupy, about 20 minutes. Let cool.
2. Transfer the ice cream to a large
bowl; fold in 1/2 cup strawberry
sauce (reserve the remaining sauce
for another use). Cover and freeze
until firm, about 1 hour.
3. Place the cookies flat side down
on a parchment-paper-lined baking
sheet. Top each cookie with 1 small
scoop of ice cream. Freeze until
firm, about 30 minutes.
4. In a double boiler, melt
three-quarters of the chocolate.
Remove from the heat and stir
in the remaining chocolate until
melted. Dunk each bonbon into
the chocolate to coat; return
to the prepared baking sheet.
Immediately sprinkle with the
pistachios. Freeze until firm,
about 30 minutes.
|
