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Ice cream bombe

Recipe from: 12/14/2000 12:00:00 AM
Ingredients 5
Servings 6


  • 6
    mini caramel Swiss rolls
  • sherry
  • 500
    gooseberries, halved
  • 100
    pecan nuts
  • 1
    vanilla ice cream, slightly softened


Slice the Swiss rolls into thin rounds. Butter small ramekins or spray with non-stick spray and line with aluminium foil. Line the base and sides of the ramekins with half the Swiss roll slices, making sure they are packed tightly together. Sprinkle with sherry. Lightly mix the gooseberries, pecan nuts and ice cream together. Spoon into the lined ramekins, spreading evenly. Arrange the remaining Swiss roll rounds on top to cover. Cover with aluminium foil and freeze for at least 3 hours or longer for a larger bombe. To serve, turn out onto a plate and remove the aluminium foil.

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