In For Friends & Family, R385 (Human & Rousseau), passionate cook Nicky Stubbs has compiled a delicious selection of her favourite and traditional recipes, from simple meals to Sunday feasts. This ice cream bombe is a stylish alternative to traditional Christmas pudding. It’s also more suitable for December’s weather
- 1 tub 2 litres good quality vanilla ice cream, softened slightly
- 1 tub 2 litres good quality chocolate ice cream, softened slightly
- 100g slivered almonds, toasted (on a baking tray in the oven until nicely browned)
- 1 tin (420g) black cherries, drained
1. Spray a large, attractively shaped mixing bowl with non-stick cooking spray.
2. In layers of your choice, layer the ice cream, nuts and cherries, alternating the layers of ice cream to achieve a marbled effect.
3. Cover and freeze.
4. When serving, run the bowl under lukewarm water, run a knife around the inside and turn out onto a large serving plate.
5. Pour over hot Bar One Chocolate Sauce and decorate with fun Christmas decorations or fresh berries and cherries.
6. Eat quickly as the time of year and the hot chocolate sauce speed up the melting process.
This recipe serves 16
BAR ONE CHOCOLATE SAUCE
- 250ml fresh cream
- 8 giant Bar Ones (100g each), chopped into chunks
1. In a medium sized saucepan, heat, but don’t boil, the cream. Remove from the heat.
2. Tip the chopped Bar Ones into the hot cream and stir with a wire whisk.
3. Place the saucepan back on the stove on very low heat and stir frequently until the chocolate and toffee have melted entirely.
4. Store in a covered plastic or ceramic jug in the fridge for two weeks.
5. Reheat in the microwave when ready to serve.
Makes about 2 cups