Iced Christmas Bombe

A fantastic party centrepiece, this fruity, homemade ice cream bombe is the perfect, celebratory festive dessert – and it makes a nice change from Christmas pudding.

  • 1 hr
  • Serves 6
  • 2 pan
  • Vegetarian
  • Beginner

Ingredients

100g (4oz) dried cranberries

100 g (4oz) dried cherries

100g (4oz) dried blueberries

6 tbsp brandy

2 tbsp caster sugar

400g (14oz) Yeo Valley Greek Style with Honey

350ml (12 floz) Yeo Valley Double Cream

3 tbsp Yeo Valley Apple and Berry Compote

Method

  1. In a pan, warm the dried fruit, brandy and sugar until the sugar dissolves. Pour into a large bowl to cool. Cover with clingfilm and chill overnight.
  2. In a big bowl, gently whip the cream then stir in the Greek  style yogurt and fruit compote. Freeze for about 2 hrs.
  3. Lightly stir the dried fruit and juices into the cream mixture, then pour into a 1.2 litre (2 pint) pudding basin lined with clingfilm and freeze overnight.
  4. To serve, dip the basin into boiling water and loosen with a palette knife, then turn out onto a serving platter. Spoon over the compote and decorate with frosted holly leaves.

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