WHAT TO PUT IN A FRUIT BOWL RECIPES

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WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Winter bombe | Fruit recipes | Jamie Oliver Recipes image

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

2 x 500 g tubs of quality vanilla ice cream
1 kg panettone
125 ml Vin Santo
3 heaped tablespoons quality raspberry jam
100 g tinned cherries in juice
75 g glacé clementines (or other glacé fruit)
1 clementine
50 g shelled pistachios
300 g quality dark chocolate (70%)
25 g unsalted butter

Steps:

    1. 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.
    2. Get the ice cream out of the freezer so it can soften a little while you get things ready.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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).
    10. 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.
    11. 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

MASSIVE RETRO TRIFLE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Massive Retro Trifle | Fruit Recipes | Jamie Oliver Recipes image

A really good trifle recipe never goes out of fashion. This fruity number's a Christmas tradition at our house – and it looks amazing when it's finished!

Total Time 25 minutes

Yield 20

Number Of Ingredients 13

8 trifle sponges or 1 Swiss roll
1 punnet strawberries
1 small wineglass Cointreau
135 g pack strawberry jelly
2 pints milk
4 teaspoons caster sugar
35 g sachet strawberry blancmange
450 g tinned mandarin segments
135 g packet orange jelly
30 g custard powder enough to make 600ml
300 ml double cream
good-quality chocolate
1 orange

Steps:

    1. Lay out the sponges on the bottom of a large glass bowl (if you're using a Swiss roll, cut it into slices first). Hull and slice the strawberries, then scatter over the sponges and drizzle with the Cointreau.
    2. Tear up the strawberry jelly squares, put them in a jug and add 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour over the sponge, place in the fridge and allow to set.
    3. Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil then add to the blancmange mix. Stir and return to the pan, whisking as you bring it back to the boil. Pour the blancmange into the bowl and allow to cool, whisking occasionally, then pour over the set strawberry jelly.
    4. Allow the blancmange layer to set in the fridge, then drain the mandarins and scatter over.
    5. Make the orange jelly the same way as the strawberry and allow to cool before pouring over the mandarins. Set in the fridge.
    6. Once set, make the custard using the remaining milk and sugar and the custard powder. Allow it to cool and pour it over the orange jelly. (If you want to add extra layers of blancmange and custard, go for it!)
    7. Whip the double cream until you get soft peaks, then spread it over the top layer of custard. Grate chocolate and orange zest over the trifle before serving. What a finish!

Nutrition Facts : Calories 338 calories, FatContent 17.6 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 34.7 g carbohydrate, SugarContent 28.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "what to put in a fruit bowl recipes"

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.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 648 calories per serving
    1. 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.
    2. Get the ice cream out of the freezer so it can soften a little while you get things ready.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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).
    10. 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.
    11. 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.
See details


MASSIVE RETRO TRIFLE | FRUIT RECIPES | JAMIE OLIVER RECIPES
A really good trifle recipe never goes out of fashion. This fruity number's a Christmas tradition at our house – and it looks amazing when it's finished!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 338 calories per serving
    1. Lay out the sponges on the bottom of a large glass bowl (if you're using a Swiss roll, cut it into slices first). Hull and slice the strawberries, then scatter over the sponges and drizzle with the Cointreau.
    2. Tear up the strawberry jelly squares, put them in a jug and add 300ml boiling water. Stir until dissolved, then add 300ml cold water. Pour over the sponge, place in the fridge and allow to set.
    3. Pour a little milk into a bowl with 2 teaspoons of sugar and the blancmange and mix until dissolved. Bring 600ml milk just to the boil then add to the blancmange mix. Stir and return to the pan, whisking as you bring it back to the boil. Pour the blancmange into the bowl and allow to cool, whisking occasionally, then pour over the set strawberry jelly.
    4. Allow the blancmange layer to set in the fridge, then drain the mandarins and scatter over.
    5. Make the orange jelly the same way as the strawberry and allow to cool before pouring over the mandarins. Set in the fridge.
    6. Once set, make the custard using the remaining milk and sugar and the custard powder. Allow it to cool and pour it over the orange jelly. (If you want to add extra layers of blancmange and custard, go for it!)
    7. Whip the double cream until you get soft peaks, then spread it over the top layer of custard. Grate chocolate and orange zest over the trifle before serving. What a finish!
See details


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Jun 03, 2017 · A huge bowl of amazing, fresh fruit was a staple at our house growing up, pretty much all year round. I never thought anything of it because it was such a normal part of our meal time. Now that I have a young family of my own I also love to have tons of fresh fruit …
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See details


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Aug 17, 2021 · Most of the time, fruit desserts are light, cool, and summery, but this spiced hot fruit bake is an exception. It’s rich, warm, filling, and ideal for fall. It features all your autumn favorites, …
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See details


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May 01, 2019 · This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl …
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