45 lines
1.4 KiB
Markdown
45 lines
1.4 KiB
Markdown
# 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.
|
|
|
|
### Meta
|
|
author: Tessa Hayward, "Simply Ices"
|
|
|
|
tags: Ice Creams and Sorbets, Puddings and Desserts
|
|
|