Tropical Christmas Ice-Cream Bombe
Celebrate the festive season with a refreshing and indulgent Tropical Christmas Ice-Cream Bombe, perfect for enjoying during a hot Aussie Christmas. This delightful dessert features a blend of luscious tropical fruits, creamy whipping cream, and the unique crunch of nougat and pistachios, all encased in a smooth, frozen layer. With a splash of Grand Marnier to elevate the flavors, this bombe is sure to impress your family and friends. Prepare it a day in advance for a hassle-free serving on Christmas Day.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Mango
1 large (finely chopped)
Tinned pineapple chunks
160 g (drained)
Grand Marnier
60 ml
Fresh strawberries
250 g (pureed)
Condensed milk
400 g
Whipping cream
600 ml
Honey-nougat chocolate bars
80 g (chopped)
Unsalted pistachios
35 g (roughly chopped)
Extra strawberries
1 (halved for garnish)
Instructions
1
1. Lightly grease a 2 litre pudding basin and line it with plastic wrap, ensuring that the wrap hangs over the sides for easy removal later. Place the lined basin in the freezer to chill.
2
2. In a sieve, drain the finely chopped mango and tinned pineapple chunks to remove excess liquid.
3
3. In a large mixing bowl, whisk together the Grand Marnier, pureed strawberries, and condensed milk until well combined.
4
4. In a separate bowl, whip the cream until it reaches soft peaks. Gently fold the whipped cream into the fruit mixture, continuing to fold until it all thickens beautifully.
5
5. Carefully incorporate the drained mango, pineapple, chopped nougat, and roughly chopped pistachios into the mixture, folding gently to maintain the airy texture.
6
6. Pour the mixture into the prepared pudding basin, smoothing the top. Cover tightly with more plastic wrap and freeze overnight, or until the bombe is firm.
7
7. To serve, remove the plastic wrap from the base of the bombe, invert it onto a chilled serving plate, and carefully lift off the pudding basin. Leave the plastic wrap on for 15-25 minutes to allow it to soften slightly.
8
8. Finally, remove the plastic wrap, and decorate the bombe with halved strawberries before slicing and serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Tropical Christmas Ice-Cream Bombe?
It is a refreshing frozen dessert made with tropical fruits, cream, condensed milk, nougat, and pistachios, ideal for hot weather celebrations.
How do I prepare the pudding basin?
Lightly grease a 2-litre pudding basin and line it with plastic wrap, leaving an overhang for easy removal.
What size pudding basin is required?
This recipe requires a 2-litre pudding basin.
Why should I grease the basin before lining it?
Greasing the basin helps the plastic wrap stick to the sides more smoothly without shifting.
How do I prepare the mango?
The mango should be finely chopped and then drained in a sieve to remove excess liquid.
What should I do with the tinned pineapple?
Drain 160g of tinned pineapple chunks to ensure no extra liquid enters the ice cream mixture.
What ingredients are whisked with the condensed milk?
Whisk the condensed milk together with 60ml of Grand Marnier and 250g of pureed fresh strawberries.
How much Grand Marnier is needed?
The recipe calls for 60ml of Grand Marnier.
Can I substitute the Grand Marnier?
While the recipe specifies Grand Marnier, you could use another orange liqueur or omit it for a non-alcoholic version.
How should the whipping cream be prepared?
Whip 600ml of cream in a separate bowl until it reaches soft peaks.
How do I combine the whipped cream with the fruit mixture?
Gently fold the whipped cream into the fruit and condensed milk mixture until it thickens.
What adds a crunchy texture to the bombe?
Chopped honey-nougat chocolate bars and roughly chopped unsalted pistachios provide the crunch.
How much nougat chocolate is used?
You will need 80g of honey-nougat chocolate bars, chopped.
What type of pistachios should I use?
Use 35g of unsalted pistachios that have been roughly chopped.
What is the final step before freezing?
Pour the mixture into the prepared basin, smooth the top, and cover tightly with plastic wrap.
How long does the bombe need to freeze?
It should be frozen overnight or until it is completely firm.
How do I unmold the ice cream bombe?
Remove the top plastic wrap, invert the basin onto a chilled serving plate, and lift the basin off.
Why should I leave the plastic wrap on for a few minutes after unmolding?
Leaving it on for 15-25 minutes allows the surface to soften slightly for better texture and easier serving.
How do I decorate the bombe for serving?
Remove the plastic wrap and garnish the top with halved fresh strawberries.
Is this a no-bake dessert?
Yes, this is a no-bake recipe that only requires mixing and freezing.
Can I make this recipe in advance?
Yes, it is designed to be prepared a day in advance for a hassle-free Christmas Day.
How many grams of condensed milk are in the recipe?
The recipe uses 400g of condensed milk.
Should the serving plate be chilled?
Yes, using a chilled serving plate helps prevent the bombe from melting too quickly during presentation.
What fruit is pureed for the base?
250g of fresh strawberries are pureed for the base mixture.
What is the total amount of whipping cream used?
The recipe requires 600ml of whipping cream.
How should the pistachios be chopped?
They should be roughly chopped to maintain some texture.
What is the purpose of the plastic wrap overhang?
The overhang allows you to easily pull and lift the bombe out of the basin if it gets stuck.
Is this recipe suitable for summertime?
Yes, it is specifically described as perfect for a hot Aussie Christmas or summertime dessert.
What is the consistency of the final mixture before freezing?
It should be a beautifully thickened mixture with an airy texture from gentle folding.
Can I use frozen strawberries for the puree?
While fresh are recommended, thawed frozen strawberries can be pureed as a substitute if fresh ones are unavailable.