Raspberry Bombe

2 cup heavy cream
1 1/2 cup sugar
2 tsp. Kirsch
1/2 cup nuts, chopped
1/2 cup cherries, chopped
1 qt. raspberry sherbet
2 cups raspberries

Whip the cream until it begins to hold its shape. Gradually beat in sugar
and Kirsch until stiff. Do not over beat, or else the stiffness is lost,
and mixture starts to splatter and chunk up. Fold in nuts and cherries.
Line a 6 cup mold with 1/2 the mixture leaving a hole in center. Fill in
the hole with sherbet and cover with remaining mixture. Decorate top with
1 cup fresh raspberries. Freeze 8 to 10 hours. When ready to serve, take
out of mold carfully, by placing upside-down, then decorate the rest of
the bombe with the remainder of raspberries. Enjoy!

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