Tropical fruit bombe with passion fruit sauce

Recipe from: 12/1/2003 12:00:00 AM

Ingredients 11
Servings 2
Minutes 1 hour, plus freezing time


Serving Change
  • 1.50
    litres vanilla ice cream
  • 60
    macadamia nuts, roasted and roughly chopped
  • 2
    large ripe mangoes
  • 125
  • 10
    lemon juice
  • 250
    thick cream
  • 6
    passion fruit (the pulp)
  • 30
    orange juice
  • 30
    icing sugar
  • 30
    Grand Marnier liqueur


1 hour, plus freezing time
Place the ice cream in a large bowl and beat with a wooden spoon until just softened.
Fold in nuts.
Spoon the ice cream into a 1.5 litre mould.
Press down into the base and up the sides leaving a hollow in the centre.
Cover with aluminium foil and freeze until firm.
Process the mangoes until smooth.
You will need about 500 ml mango purée.
Place the sugar and 170 ml water in a saucepan and stir over the heat, without boiling, until the sugar has dissolved.
Boil uncovered, without stirring, for about five minutes or until the sugar syrup thickens slightly. Cool.
Combine mango purée, lemon juice and sugar syrup.
Pour into a shallow pan, cover with aluminium foil and freeze for one hour or until just starting to harden around the edges.
Whip the cream until soft peaks form and fold into the mango mixture.
Freeze until almost firm, then beat well with a fork.
Spoon this mixture into the hollowed-out ice cream.
Cover and freeze until firm.
To make the passion fruit sauce, mix together all ingredients.
To serve, dip the ice cream mould into a basin of warm water for about 30 seconds.
Invert the bombe onto a serving dish.
Return to the freezer until firm.
Pour passion fruit sauce over it and serve.

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