WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES
Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.
Total Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
- Get the ice cream out of the freezer so it can soften a little while you get things ready.
- Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
- Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
- Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
- Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
- Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
- Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
- Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
- Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
- Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
Nutrition Facts : Calories 648 calories, FatContent 31.9 g fat, SaturatedFatContent 15.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 78.1 g carbohydrate, SugarContent 48.7 g sugar, SodiumContent 0.5 g salt, FiberContent 5.8 g fibre
BOMBE DESSERT RECIPES | BBC GOOD FOOD
These showstopping bombe desserts are perfect for special occasions, like Christmas or a dinner party. Try a boozy recipe or our millionaire's version.
Provided by Good Food team
Number Of Ingredients 1
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Reviews 3.7
Total Time 20 minutes
Category dessert
- Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.
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Reviews 4
Total Time 25 minutes
Category dessert
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
JAMIE OLIVER WINTER BOMBE RECIPE | ALTERNATIVE TO ...
From thehappyfoodie.co.uk
Total time: 20 minutes plus freezing.
Get the ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream, drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start). Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
648kcal CALORIES 31.9g FAT 15.2g SAT FAT 11.3g PROTEIN 78.1g CARBS 48.7g SUGARS 0.5g SALT 5.8g FIBRE
Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.
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CHRISTMAS PUDDING ICE CREAM BOMBE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dessert
Calories 413 calories per serving
- To serve, invert the bombe onto a serving plate and remove any parchment – dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.
WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 648 calories per serving
- This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
- Get the ice cream out of the freezer so it can soften a little while you get things ready.
- Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
- Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
- Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
- Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
- Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
- Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
- Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
- Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
- Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
ICE CREAM IN A BAG RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From foodnetwork.com
Reviews 3.7
Total Time 20 minutes
Category dessert
- Place the ice and the salt into a 4-quart food storage container with a lid. Put the filled bags into the container and secure the lid. Shake the container until the mixture is frozen and resembles ice cream, about 5 minutes. Remove the bags with the ice cream in it from the outer bag and snip a large piece off one corner of each bag. Pipe the ice cream into small bowls.
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From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
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