1.4 KiB
Christmas bombe
Recipe yields 700 ml
Ingredients
- 125 grams Mixed raisins, sultanas, currants
- 50 grams Glace cherries
- 25 grams Mixed peel
- 2 pieces oranges, zest only
- 1 teaspoons Molasses
- 3 teaspoons mixed spice
- 2 tablespoons Brandy
- 4 tablespoons Port
- 300 milliliters milk
- 4 pieces eggs, separated
- 75 grams Dark Muscavado sugar
- 300 milliliters Whipping cream
- 75 grams raisins
- 3 tablespoons Brandy
- 1 sprigs Holly
Directions
Place the fruit, cherries, peel, orange zest, molasses, spice, brandy
and port into a bowl and leave to soak overnight.
Make a custard with the milk, egg yolks and muscavado sugar and leave
until cold. Mix the cream and egg whites, which have been lightly
beaten, into the cold custard and pour into your ice-cream maker.
Add the contents of the bowl to the ice cream maker either in the
machine just as it finishes making, or by stirring it into the ice
cream just after you have taken it from the machine. Put the
finished ice cream into a pudding bowl and store it in the freezer.
TO SERVE:
Put the raisins in to soak, preferably overnight, in the brandy.
Turn the bombe onto a serving plate and decorate by sticking the
raisins all over the outside. Finish with a sprig of holly.
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author: Tessa Hayward, "Simply Ices"
tags: Ice Creams and Sorbets, Puddings and Desserts