Mixed fruit ice cream bombe

Yield: 10 servings

Measure Ingredient
100 grams Ready to eat dried apricots; finely chopped
\N \N ; (31/2oz)
100 grams Ready to eat dried pears; finely chopped
\N \N ; (31/2oz)
100 grams Ready to eat dried pineapple; finely chopped
\N \N ; (31/2oz)
100 grams Ready to eat dried mango; finely chopped
\N \N ; (31/2oz)
10 \N Glace cherries; cut into quarters
1 \N Orange; zest and juice
4 tablespoons Cointreau
1 \N 284 millilit double cream; lightly whipped
1 \N 200 gram tub natural organic yogurt
75 grams Organic chocolate; melted (3oz)

Mix together the fruit, cointreau, orange zest and juice then carefully stir this into the cream and yogurt.

Transfer into a 1 litre (1¾ pints) freezer proof bowl and freeze overnight.

To remove the ice cream bombe from the bowl, dip it into hot water, then invert onto a serving plate.

Pour the chocolate over the top so that it slightly drips down the sides and decorate as required. Serve immediately.

Notes If this ice cream bombe is too large to eat at one meal, make two smaller ones as it is not advisable to refreeze this dessert.

Converted by MC_Buster.

NOTES : A luxury ice cream with a variety of ready to eat dried fruits, topped with chocolate.

Converted by MM_Buster v2.0l.

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