MENU
 
 
 
 

  • Mixed Fruit Ice Cream Bombe

    0 votes
    Mixed Fruit Ice Cream Bombe
    Servings: 10
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 100 gm Ready to eat dry apricots, finely minced (31/2oz)
    • 100 gm Ready to eat dry pears, finely minced (31/2oz)
    • 100 gm Ready to eat dry pineapple, finely minced (31/2oz)
    • 100 gm Ready to eat dry mango, finely minced (31/2oz)
    • 10 x Glace cherries, cut into quarters
    • 1 x Orange, zest and juice
    • 4 Tbsp. Cointreau
    • 1 x 284 millilit double cream, lightly whipped
    • 1 x 200 gram tub natural organic yogurt
    • 75 gm Organic chocolate, melted (3oz)

    Directions

    1. Mix together the fruit, cointreau, orange zest and juice then carefully stir this into the cream and yogurt.
    2. Transfer into a 1 litre (1 3/4 pints) freezer proof bowl and freeze overnight.
    3. To remove the ice cream bombe from the bowl, dip it into warm water, then invert onto a serving plate.
    4. Pour the chocolate over the top so which it slightly drips down the sides and decorate as required. Serve immediately.
    5. Notes If this ice cream bombe is too large to eat at one meal, make two smaller ones as it is not advisable to refreeze this dessert.
    6. NOTES : A luxury ice cream with a variety of ready to eat dry fruits, topped with chocolate.

    Similar Recipes

    Leave a review or comment