Christmas Iced Bombe

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 This is a delicious, lighter alternative to Christmas pudding.

 Make it up to three weeks in advance to spread the load.

 It is rather large and is enough for 8 generous servings.

 175g (6oz) Mixed Fruit
 75g (3oz) Ready To Eat Dried Apricots, chopped
 4tbsp Freshly Squeezed Orange Juice or Grand Marnier
 250g tub Italian Mascarpone
 200g (7oz) Fresh Custard Sauce
 50g (2oz) caster sugar
 1tsp vanilla essence
 finely grated rind 1 orange
 284ml carton Fresh Whipping Cream
 500ml tub Orange Sorbet
 clementines, fresh cranberries and holly sprigs to decorate



 Defrost the sorbet for 15mins before using, so it's softer and easier to handle.

1 Lightly chop the mixed fruit and apricots and mix together. Put them in a bowl with the orange juice or liqueur and leave for about 1 hr until the liquid has been fully absorbed.

2 Beat the mascarpone in a large bowl until softened. Beat in the custard, sugar, vanilla and orange rind until smooth. Lightly whip the cream and, using a large metal spoon, fold it into the custard mixture with the fruit until evenly combined.

3 Turn the mixture into a 2 litre (3 1/2pt) pudding basin and level the surface. Press a 500ml (18fl oz) pudding basin into the centre, weighted if necessary, until the cream mixture comes up to its rim. Freeze for at least 4 hrs or overnight until firm.

4 Pour boiling water into the small bowl, wait 3 secs, then pour away. Twist the small bowl out. Fill the hole with sorbet. Freeze for at least 2 hrs, then release the bombe (dip the bowl in very hot water for a few seconds then invert on to a plate). Decorate with clementines, cranberries and holly.

The original recipe is from a Sateway magazine.