Cherry and chocolate ice-cream bombe

Start putting together your own Christmas menu, beginning with dessert
 
recipes,ice cream, summer
Image by:
Recipe from: 16 July 2015
Preparation time: 1 hour + freezing time
 
 

Ingredients

 
  • 2
    l
    good-quality vanilla ice cream
  • 50
    g
    almonds, toasted and chopped
  • 1
    pack ready-made caramel Swiss rolls
  • 125
    ml
    sweet dessert wine (or use cherry juice from tin)
  • 45
    ml
    cherry jam
  • 125
    ml
    hazelnut chocolate spread
  • 100
    g
    glacé cherries, chopped
  • half a tin of black cherries, chopped
  • 180
    g
    dark chocolate, broken into pieces
  • maraschino cherries, to decorate
 
 

Method

 
Line one large round bowl or two smaller bowls with three layers of plastic wrap.

Allow a quarter of the ice cream to soften slightly. Stir in the toasted almonds and spoon into the lined bowl. Cover with a layer of sliced Swiss roll. Sprinkle with the wine and spoon some jam onto the cake. Place in the freezer until firm.

Allow another quarter of the ice cream to soften slightly. Mix the chocolate spread into it and spoon onto the frozen layer. Cover with another layer of cake, sprinkle with sweet wine and cover with the remaining jam. Return to the freezer and freeze until firm.
Allow the remaining ice cream to soften slightly. Add the glacé cherries and black cherries to the ice cream. Spoon onto the cake and then freeze overnight.

To serve

Melt the chocolate and leave to cool. Remove the ice-cream bombe from the freezer and turn it out onto a platter. Remove the plastic wrap. Pour the melted chocolate over the top of the bombe, or slice and serve each portion with a drizzle of melted chocolate. Top with maraschino cherries.

Serves 6-8.

Words and image:
Ideas magazine


To receive quick and convenient weekday recipes, join our Easy Weekday Meals
mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: ice cream  |  summer  |  recipes
 

NEXT ON FOOD24X

Beer braaied beef short ribs

2016-09-21 14:37
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 

Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

Find a recipe

 
 
 
 
 
 
 
 
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.