Cherry and chocolate ice-cream bombe

Ideas
Prep: 1 hr
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Start putting together your own Christmas menu, beginning with dessert

By Food24 May 04 2015
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Ingredients (10)

2 l ice cream — vanilla
50 g almonds — toasted and chopped
1 swiss rolls — caramel
125 ml wine — sweet
45 ml jam — cherry
125 ml chocolate hazelnut spread
100 g glacé cherries — chopped
cherries — tinned, black, chopped
180 g dark chocolate — broken into pieces
cherries — maraschino, to finish
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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


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