Post by Paulinemom on Nov 19, 2006 8:19:30 GMT
Whilst this recipe is great all year round it is a good one for Christmas as a lighter option to Xmas Pud
A rich vanilla ice cream mixed with candied fruits and nuts soaked in brandy. Rich but cooling,
Preparation time: 20 minutes, plus freezing
Cooking time: 10 minutes
Serves 6-8
125 g (4 oz) glace cherries, chopped
50 g (2 oz) angelica, chopped
50 g (2 oz) crystallised pineapple, chopped
50 g (2 oz) preserved ginger, drained and chopped
75 g (3 oz) seedless raisins
4 tablespoons brandy
3 egg yolks
75 g (3 oz) caster sugar
300 ml (½ pint) single cream
150 ml (1 pint) double cream, plus 6 extra tablespoons, whipped, to serve
6 tablespoons toasted chopped almonds
Crystallised ginger, to decorate
1.Put the chopped cherries, angelica, pineapple, ginger and raisins in a bowl. Pour the brandy over them and leave to macerate for 1 hour.
2.Put the egg yolks and caster sugar in a bowl and beat until thoroughly blended. Bring the single cream just to the boil in a saucepan, remove from the heat, and stir gradually into the yolk mixture. Transfer to the top of a double boiler or a heatproof bowl over a pan of simmering water and cook gently, stirring constantly, until the custard is thick enough to coat the back of a spoon. Strain into a bowl and leave to cool, stirring occasionally to prevent a skin forming.
3.Whip the double cream until it stands in soft peaks, then fold in the cold custard. Pour into a rigid container, cover and freeze for 2-3 hours until half-frozen. Remove from the freezer and stir in the macerated fruits with the brandy and the almonds. Spoon into a 1 litre (1 ¾ pint) aluminium foil pudding bowl and level the surface.
4.To freeze, cover the bowl with aluminium foil, then wrap in a polythene bag. Seal, label, and freeze for up to 3 months.
5.To thaw and serve, unwrap the bowl and invert on to a serving plate. Rub with a cloth wrung out in very hot water until the bombe drops out. Place in the refrigerator for 30 minutes, before serving decorated with crystallised ginger, if liked.
Bomb Noel
A rich vanilla ice cream mixed with candied fruits and nuts soaked in brandy. Rich but cooling,
Preparation time: 20 minutes, plus freezing
Cooking time: 10 minutes
Serves 6-8
125 g (4 oz) glace cherries, chopped
50 g (2 oz) angelica, chopped
50 g (2 oz) crystallised pineapple, chopped
50 g (2 oz) preserved ginger, drained and chopped
75 g (3 oz) seedless raisins
4 tablespoons brandy
3 egg yolks
75 g (3 oz) caster sugar
300 ml (½ pint) single cream
150 ml (1 pint) double cream, plus 6 extra tablespoons, whipped, to serve
6 tablespoons toasted chopped almonds
Crystallised ginger, to decorate
1.Put the chopped cherries, angelica, pineapple, ginger and raisins in a bowl. Pour the brandy over them and leave to macerate for 1 hour.
2.Put the egg yolks and caster sugar in a bowl and beat until thoroughly blended. Bring the single cream just to the boil in a saucepan, remove from the heat, and stir gradually into the yolk mixture. Transfer to the top of a double boiler or a heatproof bowl over a pan of simmering water and cook gently, stirring constantly, until the custard is thick enough to coat the back of a spoon. Strain into a bowl and leave to cool, stirring occasionally to prevent a skin forming.
3.Whip the double cream until it stands in soft peaks, then fold in the cold custard. Pour into a rigid container, cover and freeze for 2-3 hours until half-frozen. Remove from the freezer and stir in the macerated fruits with the brandy and the almonds. Spoon into a 1 litre (1 ¾ pint) aluminium foil pudding bowl and level the surface.
4.To freeze, cover the bowl with aluminium foil, then wrap in a polythene bag. Seal, label, and freeze for up to 3 months.
5.To thaw and serve, unwrap the bowl and invert on to a serving plate. Rub with a cloth wrung out in very hot water until the bombe drops out. Place in the refrigerator for 30 minutes, before serving decorated with crystallised ginger, if liked.