Iced Festive 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.
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 home-made berry compote
Try it with...
Method
- 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.
- In a big bowl, gently whip the cream then stir in the Greek style yogurt and fruit compote. Freeze for about 2 hrs.
- 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.
- 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 enjoy.
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