Ice-cream bombe
A stunning centrepiece to any table, ones that kids and adults will all love
Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 30 minutes plus freezing
- Freeze a 20cm freezer-proof bowl until it is really cold. Meanwhile, put the chocolate ice cream in the fridge so it softens enough to spread. Using a spoon or spatula, spread the chocolate ice cream around the inside of the frozen bowl in an even layer and refreeze until the chocolate layer is hard, about 30 minutes. Soften the pistachio ice cream while you're doing this. Spread the pistachio ice cream out in the same way, making an even layer inside the chocolate. Refreeze.
- Halve the vanilla ice cream and soften it a little as before. Leave 1/2 plain and mix the other 1/2 with the sultanas (drain any excess alcohol) and truffles. Spread the plain vanilla inside the pistachio and then carefully spoon the flavoured vanilla into the centre. Thinly slice the cake into enough pieces to cover the ice cream completely, this will make a base for it and stop it melting and sliding around when you turn it out. Cover with clingfilm and freeze until the vanilla is hard.
- To serve, melt both lots of chocolate. Warm the bowl of ice cream slightly by dipping it in boiling water briefly and turn it out onto a plate. Drizzle with the chocolate and then leave for 20 minutes in the fridge before you slice it.
Per serving
528 kcalories, protein 8.7g, carbohydrate 68.9g, fat 25.6 g, saturated fat 15.9g, fibre 1.3g, salt 0.52 g
Recipe from olive magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8570/
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Ingredients
- 1 litre chocolate ice cream
- 750ml pistachio or coffee ice cream
- 500ml vanilla ice cream
- 50g sultanas , soaked in 3 tbsp sherry or brandy
- 4 chocolate truffles , cut into pieces
- 1 loaf Madeira cake or chocolate cake
- 100g each dark and white chocolate
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Winter berry trifle with caramel shards
Take the family trifle to another level with this stunning centrepiece
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Difficulty and servings
Serves 10
Preparation and cooking times
Ready in 30 minutes plus freezing
Ingredients
- 1 litre chocolate ice cream
- 750ml pistachio or coffee ice cream
- 500ml vanilla ice cream
- 50g sultanas , soaked in 3 tbsp sherry or brandy
- 4 chocolate truffles , cut into pieces
- 1 loaf Madeira cake or chocolate cake
- 100g each dark and white chocolate
Per serving
528 kcalories, protein 8.7g, carbohydrate 68.9g, fat 25.6 g, saturated fat 15.9g, fibre 1.3g, salt 0.52 g
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08 January 2009
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02 October 2011
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