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Christmas Ice-Cream Bombe 

Now this is an imprecipe! Make it the star of your festive feast ... - by Jane Ash
  • 03 Dec 2019
Christmas Ice-Cream Bombe 
Prep: 45 Minutes - Easy - Serves 8
Proudly supported by

TIP! We used Woolworths double unfilled, round sponge cake. Bombe can be made up to one week ahead. You will need 1 litre tub passionfruit sorbet, 1 litre tub berry sorbet and 1-2 litres ice-cream for this recipe. 

Ingredients

85g packet lime-flavoured jelly crystals

4 ½ cups vanilla ice-cream (675g)

1 cup berry sorbet (170g)

2 ½ cups passionfruit sorbet (425g)

2 tablespoons passionfruit pulp

460g double unfilled sponge cake (See Tip)

½ honeydew melon, skin and seeds removed

Fresh raspberries and icing sugar, to decorate

Method

  1. Grease a metal pudding steamer (8-cup capacity). Line crossways with two long narrow strips of baking paper, to extend 5cm above the edge. Line base with baking paper. 

  2. Dissolve jelly crystals in ½ cup boiling water in a heatproof jug. Cool to room temperature.

  3. Make lime ice-cream by placing 2 cups ice-cream into a large bowl. Stand for about 5 minutes to slightly soften (do not melt). Stir in jelly until smooth. 

  4. Spoon berry sorbet over base of prepared steamer. Smooth top. Pour over lime ice-cream. Freeze for about 1 to 2 hours, or until softly frozen.  

  5. Place passionfruit sorbet into a clean bowl. Stand at room temperature for about 5 to 10 minutes to slightly softened (do not melt). Stir in passionfruit pulp. 

  6. Stir remaining ice-cream in a separate bowl until smooth. Spread over lime layer. Smooth top. Spread passionfruit sorbet over ice-cream layer. Smooth top.

  7. Cut one sponge cake horizontally in half to give two thin layers. Place one thin layer over passionfruit sorbet. Press lightly. Cover with plastic wrap. Freeze overnight. Reserve remaining sponge cake for another use.

  8. Cut honeydew into 1 ½cm thick slices. Using 3 ½cm star cutter, cut out shapes.

  9. To serve, invert bombe onto a plate. Decorate with honeydew stars and raspberries. Dust with sifted icing sugar. 

  • Baking
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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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