• 1/2 cup hazelnuts , chopped coarse
• 3 cups raspberry or orange sorbet or sherbet
• 1 1/2 cups heavy cream
• 1/2 cup honey
• 1/4 cup Frangelico Liqueur
• 1 tablespoon orange zest , grated

Soften sorbet for about 15 to 20 minutes. Chill a 6-cup stainless steel bowl in freezer. (This is usually the smallest one in a set, about 6 inches in circumference and 4 inches high).

Evenly pack sorbet into the bottom and up the sides of the mold. If it starts to slide when you're trying to pack, freeze for a few minutes and continue. When it's completed place in the freezer.

Whip cream with honey and Frangelico until soft peaks form. Stir in orange zest and hazelnuts. Spoon into sorbet-lined bowl. Level to surface and cover with plastic wrap. Freeze 8 hours or overnight.

To serve, run a thin knife along the sides of the bowl to loosen. Dip the bowl to the top but not submerging into hot water for 20–30 seconds. Invert onto a serving plate. Serve in wedges.