Name: Ice cream bombe with berry sauce
Yield: 12 servings
Cuisine: Can Be Frozen
Ingredients: 2.00 swiss rolls with apricot jam, sliced; 1.00 ice cream vanilla; 1.00 ice cream chocolate; 2.00 green fig preserve finely chopped; 75.00 g dark chocolate chopped; 50.00 g almonds slivers, toasted; 75.00 g glacé cherries quartered; 300.00 g mixed berries frozen; 30.00 ml water; 60.00 ml castor sugar; 30.00 ml port

Recipe Disclaimer

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Ingredients (11)

2.00	swiss rolls — with apricot jam, sliced
1.00	ice cream — vanilla
1.00	ice cream — chocolate
2.00	green fig preserve — finely chopped
75.00 g	dark chocolate — chopped
50.00 g	almonds — slivers, toasted
75.00 g	glacé cherries — quartered

SAUCE

300.00 g	mixed berries — frozen
30.00 ml	water
60.00 ml	castor sugar
30.00 ml	port

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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.