A little Christmas edition of my new web series Kitchen Hacks, three delicious recipes for Ice Cream Bombes and a tutorial on how to make them - I hope you enjoy!
Ice Cream Bombes
White Chocolate and Mixed Berry bombe:
Ingredients:
(serves 8-10)
300g Madeira cake
1.5 Lt Vanilla ice cream (slightly
softened)
Filling:
50g white choc (finely chopped)
175g frozen mixed berries
3 Tbsp. almanac/spiced rum/Kahlua
(if desired)
To serve:
80g white chocolate (melted)
150g fresh berries of your choice
Method:
·
Take
a 1.5lt glass or metal bowl and line it with cling wrap, ensuring that the cling
wrap hangs over the edges so that you can use it to seal and compress the bombe
before freezing.
·
Slice
the Madeira cake into 1cm slices and press gently around the sides of the bowl
to form a layer of cake, filling any gaps with leftover pieces of cake.
·
Spoon
2/3 of the ice cream into the bowl and create an even layer of ice cream over
the cake slices, leaving a whole in the centre for the filling.
·
Pour
in the mixed berries and chocolate and pour over the liqueur of your choice.
·
Seal
the bombe with the remaining ice cream.
·
Pull
over the layers of cling film to form a tight seal and press down gently with a
board/plate to make sure it’s compact.
·
Freeze
for at least 1 day before serving or for as long in advance as you’d like to
make it.
·
Take
the bombe out 20 minutes before serving to soften slightly.
·
To
serve:
·
Place
a bombe on a serving dish and use the cling wrap to ease it out of the bowl (if
it feels stuck, simply rub a warm, wet towel over the bowl until it loosens.)
·
Drizzle
over the white chocolate and scatter over the berries.
·
Slice
and serve.
Christmas pudding and brandy bombe:
Ingredients:
(serves 8-10)
2Lt Vanilla ice cream (slightly
softened)
200g cooked Christmas
pudding/Christmas cake
60g pecan nuts (chopped)
3 tbsp. brandy (if desired)
100g ginger biscuits (crushed)
To serve:
100g Peanut brittle (broken into
pieces)
Method:
·
Take
a 1.5lt glass or metal bowl and line it with cling wrap, ensuring that the cling
wrap hangs over the edges so that you can use it to seal and compress the bombe
before freezing.
·
Spoon
2/3 of the ice cream into the bowl and create an even layer of ice cream around
the sides of the bowl, leaving a whole in the centre for the filling.
·
Crumble
the Christmas pudding into a separate bowl and add the chopped nuts, 30g ginger
biscuits and brandy. Add ½ of remaining ice cream and fold through before
spooning into the centre of the bombe.
·
Seal
the bombe with the remaining ice cream.
·
Sprinkle
over the remaining crushed ginger biscuits.
·
Pull
over the layers of cling film to form a tight seal and press down gently with a
board/plate to make sure it’s compact.
·
Freeze
for at least 1 day before serving or for as long in advance as you’d like to
make it.
·
Take
the bombe out 20 minutes before serving to soften slightly.
·
To
serve:
·
Place
a bombe on a serving dish and use the cling wrap to ease it out of the bowl (if
it feels stuck, simply rub a warm, wet towel over the bowl until it loosens).
·
Break
over the peanut brittle.
·
Slice
and serve.
Chocolate Cherry Ice Cream Bombe
Ingredients:
2Lt chocolate ice cream (slightly
softened)
300g pitted cherries in syrup (you
want their weight to be 300g after you’ve drained them)
100g chocolate biscuits – Romany
Creams or similar (crushed)
3 tbsp. cherry liqueur/chocolate
vodka (if desired)
To serve:
80g dark chocolate (melted)
200g fresh cherries
Method:
·
Take
a 1.5lt glass or metal bowl and line it with cling wrap, ensuring that the
cling wrap hangs over the edges so that you can use it to seal and compress the
bombe before freezing.
·
Spoon
2/3 of the ice cream into the bowl and create an even layer of ice cream around
the sides of the bowl, leaving a whole in the centre for the filling.
·
Pour
in the cherries, biscuits and liqueur and Seal the bombe with the remaining ice
cream.
·
Pull
over the layers of cling film to form a tight seal and press down gently with a
board/plate to make sure it’s compact.
·
Freeze
for at least 1 day before serving or for as long in advance as you’d like to
make it.
·
Take
the bombe out 20 minutes before serving to soften slightly.
·
To
serve:
·
Place
a bombe on a serving dish and use the cling wrap to ease it out of the bowl (if
it feels stuck, simply rub a warm, wet towel over the bowl until it loosens).
·
Drizzle
over the dark chocolate and scatter over the fresh cherries.
·
Slice
and serve.
This looks so fancy.
ReplyDeleteThank you Rachel - they're so easy to make!
ReplyDelete