Chocolate, ginger & praline bombe
A frozen pud with real star quality – and you don’t need an ice-cream machine to make it
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 10 mins
plus freezing
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, transfer the bombe to the fridge 45 mins before serving. Dust with a little icing sugar and cut into thick wedges.
PER SERVING
694 kcalories, protein 3g, carbohydrate 38g, fat 60 g, saturated fat 22g, fibre 1g, sugar 37g, salt 0.11 g
Recipe from Good Food magazine, December 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/8255/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
Search Good Food
Pepper-crusted salmon with garlic chickpeas
Add a crunchy twist to a classic salmon recipe to create a simple yet special supper
12
ratings
Matches perfectly with...
-
- Domaine Cristia Muscat de Beaumes de Venise 2006
Order by 5pm for delivery tomorrow
Advertiser Links
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 10 mins
plus freezing
Ingredients
PER SERVING
694 kcalories, protein 3g, carbohydrate 38g, fat 60 g, saturated fat 22g, fibre 1g, sugar 37g, salt 0.11 g
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Tried and tested 
Latest comments and suggestions