Ice cream bombe with berry sauce

Recipe from: 4/13/2000 12:00:00 AM
Ingredients 12
Servings 12
Time

Ingredients

  • 2
    ready-made Swiss rolls with apricot jam, sliced
  • 1
    Litres
    vanilla ice cream
  • 1
    Litres
    chocolate ice cream
  • 2
    green figs in syrup, well drained and diced
  • 75
    g
    chocolate splinters or coarsely chopped dark chocolate
  • 50
    g
    almond slivers, toasted
  • 75
    g
    glacé cherries, cut into quarters
  • SAUCE
  • 300
    g
    mixed frozen berries, defrosted
  • 30
    ml
    water
  • 60
    ml
    castor sugar (or more to taste)
  • 30
    ml
    port
 

Method

 
Line the sides and base of a 1,5-2 litre glass bowl with clingwrap. Ensure there's enough wrap hanging over the side to allow you to completely wrap the dessert for freezing. Arrange Swiss roll slices tightly against each other on the base of the bowl, leaving no spaces between them. Place the vanilla and chocolate ice creams in separate bowls and stir to soften slightly. Stir the figs and chocolate splinters into the vanilla ice cream and the nuts and cherries into the chocolate ice cream. Work quickly to prevent the ice cream melting too much. Spoon a layer of ice cream into the bowl lined with Swiss roll slices and spread evenly. Top with a layer of Swiss roll slices and enclose in the clingwrap hanging over the side. Cover with another sheet of cling wrap. Place in the freezer overnight. To serve: 30 minutes before serving, place a large serving platter in the freezer. Turn the dessert out onto the cold platter and remove the wrap. Sauce: Place berries in a food processor and process until smooth. Add water, castor sugar and port and mix well. Slice the bombe with a large knife dipped in boiling water and wiped dry. Serve with the berry sauce. Serves 10-12.
 

Read more on: dairy
 

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