Chocolate, ginger & praline bombe

Chocolate, ginger & praline bombe

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(8 ratings)

By

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Cooking time

Prep: 30 mins Cook: 10 mins Plus freezing

Skill level

Moderately easy

Servings

Serves 8

A frozen pud with real star quality – and you don’t need an ice-cream machine to make it

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
694
protein
3g
carbs
38g
fat
60g
saturates
22g
fibre
1g
sugar
37g
salt
0.11g

Ingredients

  • 340g jar ginger conserve
  • 150g bar dark chocolate
  • 568ml pot double cream or whipping cream
  • 50g caster sugar
  • 50g flaked almonds
  • icing sugar, for dusting

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Method

  1. Take a large food bag, cut down one side and along the base, then open out. Use to line a 1-litre pudding basin. Tip the contents of the jar of conserve into a large bowl, then stir to break it down. Using a large sharp knife, shave 50g of the chocolate into shards, then reserve. Measure 450ml of the cream into a bowl, then whip until it just holds its shape. Fold the cream into the ginger conserve using a large spoon until the cream is evenly flecked with ginger, then gently fold in the shaved chocolate.
  2. Spoon the cream mixture into the lined bowl and smooth the top. Freeze for at least 4 hrs, or overnight is better, until the ice cream is firm. Line a wooden board with foil, then lightly oil the foil. Tip the sugar into a heavy based pan, then gently heat, without stirring, until the sugar is melted and a golden caramel. You can swirl the pan gently to help it melt evenly if necessary. Remove from the heat, then stir in the almonds. Tip onto the foil, spread out with the back of an oiled metal spoon, then leave to set.
  3. Pour the reserved cream into a small pan. Break up the remaining chocolate, then add to the pan, stirring over a low heat until the chocolate has dissolved. Set aside to cool and thicken.
  4. When the almond caramel has set, break it up into small pieces using a rolling pin. You are aiming for a mix of larger and smaller pieces.
  5. When the chocolate sauce has cooled and is thick enough for spreading, turn the ice-cream bombe out onto a serving plate, remove the bowl, then peel off the plastic. Spread the chocolate over the top and sides of the bombe as evenly as possible. Add more as the first layer starts to set until you have used it all up. Scatter over the almond caramel, then return to the freezer until firm. To store the bombe, wrap in freezer film until ready to serve.
  6. To serve, transfer the bombe to the fridge 45 mins before serving. Dust with a little icing sugar and cut into thick wedges.

Recipe from Good Food magazine, December 2008

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Comments

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soraya12's picture
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This was so easy and perfect for the festive season as it was all ready in the freezer the week before Christmas. Though I won't be waiting until next Christmas to make it again. I would perhaps try individual ones next time in small pudding tins unless it was for a party in which case a huge one is perfect. I used Sainsbury's Ginger Preserve which worked well as couldn't find a ginger conserve.

rlmiller1980's picture
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This is a wow pud! I put a photo on Facebook and got so many comments! Really simple to make, the only slightly tricky part was getting the ice cream out the bowl after it had frozen but putting it in a bowl of hot water for a minute sorted this. Think next time I may try with raspberries instead of ginger. We used ginger jam as I thought stem ginger may have been too intense.

bess2001's picture
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what can i say about this ... it was absolutely gorgeous , looked exactly like the picture but tasted even better... everyone adored this , even my 15 yr old stepson , who can sometimes be picky - i think this will become a firm favourite in this household ... thank you good food , can we please have more recipes like this ?

bess2001's picture
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Made this last night for tonights supper - it looks amazing - cant wait to try it - will rate it later once we try it

rainydaytoast's picture

Amazing dessert and so simple to make! Looks impressive but little effort. Next time I will use less ginger as I found it very very sweet and I have a big sweet tooth!

mammasmith's picture

I made this last weekend for a dinner party, easy to make, except I had to make the praline twice as I overcooked the sugar the first time and it tasted a bit burnt. Went down well with everyone and looked great. Would make again.

goldspares's picture

Awesome pudding. Have made it 3 times in the last 2 months....has been a great success with lots of people asking me for the recipe. Looks fantastic but really easy to make and great to make it in advance leaving you more time to concentrate on other things!

jeanieh's picture
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I made this dessert last year to go with Christmas Day dinner and it was loved by all. It's not as intimidating to make as some may think, very easy actually and very impressive. Something different than your average dessert.

slp1260's picture

I made this dessert for a pre christmas evening dinner. It was very easy to make and once in the freezer you could forget about it until needed.

Everyone loved it. This is definitely one to make again!

burnsidegoddess's picture
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Absolutely gorgeous, looks stunning and is actually really easy to make. I served it at our New Year's Eve dinner to huge acclaim. (This quantity easily served 10 people).

pam1pom's picture
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Looked really pretty, but I ended putting half of it in the bin as you really don't need much as quite strong and sweet flavours.

I might try again with a different conserve- ginger was overpowering for me.

I found old christmas pudding bowls about the right size to put round it to store in freezer without it getting squished.

amandagriffiths's picture
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This has fast become my current favourite pudding recipe. It is very easy to make. I was a bit concerned that the almonds would go soft when frozen but they didn't. I put it in the fridge while we had the main course which made it easier to slice.

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