Woman’s Day (Australia)

CHRISTMAS PUDDING ICE-CREAM BOMBES

SERVES 8 PREP + COOK 30 MINS + PLUS COOLING + FREEZING

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300g store-bought dark fruit cake or Christmas pudding, chopped coarsely

2 tbsp liqueur of choice

2 litres (8 cups) good-quality vanilla ice-cream, slightly softened

1 cup pecans, roasted, coarsely chopped store-bought chocolates, such as Ferrero Rocher or Maltesers, to serve

GANACHE

80g dark chocolate, chopped ¹⁄ cup pouring cream 3

Grease 8 x 1-cup jelly or dariole moulds.

2 Combine chopped cake and liqueur in a large bowl. Stand until liqueur is absorbed. Working quickly, add ice-cream and pecans to bowl. Stir until just combined. Spoon ice-cream mixture into moulds. Freeze 4 hours or overnight until firm.

3 GANACHE Stir chocolate and cream in a small saucepan over low heat until smooth. Cool ganache 10 mins until it resembles the texture of thickened cream.

4 Just before serving, turn bombes out onto chilled plates or a platter. Top with ganache and decorate with chocolates. Serve bombes immediatel­y.

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