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  1. Home
  2. christmas pudding recipe

Frozen vanilla and berry meringue bombe

This is one impressive ice-cream and sorbet pudding! Perfect at Christmas time, its pale colours remind you of a snowy, white Christmas. - by Chantal Walsh
  • 01 Sep 2016
Frozen vanilla and berry meringue bombe
Cook: 505 Minutes - easy - Serves 6 - Vegetarian
Proudly supported by
This is one impressive ice-cream and sorbet pudding! Perfect at Christmas time, its pale colours remind you of a snowy, white Christmas.

Ingredients

1 litre tub vanilla ice-cream

150 g box Raffaello chocolates, roughly chopped

½ x 1 litre tub berry sorbet

½ x 100 g packet meringue nests, coarsely crushed

Extra chopped Raffaello, to decorate (optional)

Method

  1. Line a metal pudding steamer (8-cup capacity) crossways, with two long, narrow strips 
of baking paper extending 5cm above pan edge.
  2. Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Stir until smooth. Gently stir in chocolates.
  3. Place sorbet in a separate large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Stir until smooth.
  4. Spoon half the ice-cream mixture into prepared basin. Smooth over top. Sprinkle with half the meringue. Top with sorbet. Smooth over top. Sprinkle with remaining meringue. Spoon over remaining ice-cream mixture. Smooth over top. Cover with plastic wrap. Freeze for 6 hours, or overnight, until firm.
  5. To serve, invert bombe onto 
a serving plate. Remove 
lining paper. Decorate with 
extra chocolates.
  • christmas pudding recipe
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