White Chocolate & Cherry Ice-Cream Bombe

[Guest guest]

I'll be making this one for Christmas this year. I normally make a

very simple dessert by mixing a packet of frozen mixed berries into

some soy ice cream and freezing it in a pudding bowl lined with

plastic wrap. Turn out and decorate with extra berries.

 

 

 

White Chocolate & Cherry Ice-Cream Bombe

 

 

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Preparation: 20 minutes

+ overnight to freeze

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180 g (6 1/3 oz) vegan white eating chocolate

2 litres/quarts vegan vanilla ice-cream, softened

200 g (6 oz) frozen -OR- fresh pitted cherries, halved

1/2 cup pistachio kernels, toasted, chopped

 

 

1. Line a 2 litre/quart (8-cup) pudding basin with plastic food wrap,

extending wrap 5 cm (2 " ) over edge of the basin.

 

2. Finely chop half the chocolate; coarsely chop remaining

chocolate.

 

3. Place ice-cream in a large bowl; add cherries, nuts and finely

chopped chocolate. Stir to combine. Spoon ice-cream mixture into

prepared basin; smooth surface. Fold over plastic; freeze overnight or

until firm.

 

4. Place remaining chocolate in a small microwave-safe bowl. Microwave

on Medium-High (80%) in 30-second bursts, stirring, until melted and

smooth.

 

5. Quickly dip pudding basin into hot water for about 5 seconds and

turn out bimbe onto a serving plate; remove plastic.

 

6. Drizzle melted chocolate over bombe. Return to freezer for 10

minutes or until chocolate sets.

 

7. Cut into wedges to serve.

 

 

 

TIP: Use the back of a large metal spoon to press out air pockets and

level ice-cream when pressing into pudding

basin.

 

TIP: Make bombe up to 1 week ahead.

 

 

 

Serves 8.