Sunday, December 14, 2008

Ice-cream bombe

Hello everyone, I must admit that I haven't done very much cooking at all in the last week as I seem to be eating out for lunch and dinner every day in that final mad whirl in the lead up to Christmas. One of the best meals I have ever had took place on Wednesday night at a restaurant in Surry Hills called Pazzo. My friend Ron is a waiter there and his Italian mum makes a lot of the pasta for the diners there. I had a truly stunning meal and can't wait to go back.

This week's recipe is a great one for Christmas so if you are still wondering what you are you going to serve for dessert on the big day, this could be it. I found this recipe in the 2006 delicious calendar (and can't wait to hang up my 2009 calendar and see what recipes it contains!) and made it two Christmases ago and it was such a hit I am planning to do it again. You make the bombe in a pudding bowl so that it is the perfect shape - just a bit cooler than the usual pudding, and so pretty!

Have a great week. Love from Jane xx

Ice-cream bombe

Serves 6

What you need:

  • 75g dried cranberries

  • 1/3 cup orange juice

  • 500g mascarpone

  • 100g caster sugar

  • 300ml thickened cream

  • 2 slices candied orange peel, chopped into small pieces

  • 100g nougat, chopped into small pieces

  • 120g good quality chocolate drops (or chunked up chocolate)

  • 1 tablespoon Grand Marnier (optional)

  • Rosemary sprigs dusted with icing sugar, to decorate

  • Silver cachous, to decorate (you can buy these at the supermarket in the cake decorating section)

What you do:

  1. Spray a 1.5l pudding basin with oil and line with plastic wrap.

  2. Place cranberries in a saucepan with the orange juice and simmer over a low heat for five minutes, then cool.

  3. Beat together the mascarpone and sugar until the sugar has dissolved.

  4. Add the thickened cream and fold into the mascarpone, then add the cranberries, orange peel, nougat, chocolate and the Grand Marnier, if using.

  5. Spoon the mixture into the pudding basin and freeze overnight.

  6. Thirty minutes before serving, transfer the ice-cream to the fridge to soften.

  7. Turn out the ice-cream and decorate with the cachous and icing sugar dusted rosemary sprigs.