Christ­mas Pud­ding Ice-cream Bombes

SERVES 8 PREPA­RA­TION & COOK­ING 30 MIN­UTES (PLUS COOL­ING & FREEZ­ING)

Woman’s Day (NZ) - - Cooking Extra -

300g store-bought dark fruit cake or Christ­mas pud­ding, chopped coarsely 2 ta­ble­spoons 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

cup pour­ing cream

1. 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 and freeze for 4 hours or overnight un­til firm. 3. GANACHE. Stir choco­late and cream in a small saucepan over low heat un­til smooth. Cool ganache for 10 min­utes or 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 im­me­di­ately.

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