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    Monday, December 28, 2015

    Ice-cream bombe Recipe

    Ice-cream bombe Recipe 

     75g dried cranberries (Craisins)
     1/3 cup (80ml) 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
     1 tablespoon Grand Marnier (optional)
     Rosemary sprigs dusted with icing sugar, to decorate
     Silver cachous*, to decorate

    Ice-cream bombe Recipe 
    Step 1
    Spray a 1.5L pudding basin with oil and line with plastic wrap.
    Step 2
    Place cranberries in a saucepan with orange juice and simmer over low heat for 5 minutes, then cool.
    Step 3
    Beat together the mascarpone and sugar until the sugar has dissolved. Add the thickened cream and fold into the mascarpone, then add the cranberries, orange peel, nougat, chocolate drops and the Grand Marnier, if using. Spoon the mixture into the basin and freeze overnight.
    Step 4
    When ready to serve, transfer to the fridge for 30 minutes to soften, then turn out and garnish with rosemary sprigs dusted with icing sugar and silver cachous.
    Ice-cream bombe Recipe
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    Item Reviewed: Ice-cream bombe Recipe Rating: 5 Reviewed By: Mrs. Chef
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