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Tropical fruit bombe Recipe

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This recipe for Tropical fruit bombe is from Grandpere Roger's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
75gm raw macadamia nuts
11/2 litres vanilla ice-cream
2 ripe mangoes
1/2 cup sugar
1/2 cup water
2 tsp lemon juice
300ml thickened cream
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Sauce
Pulp from 6 passion fruit
2 tbsp. orange juice
2 tbsp. icing sugar
1/4 cup Grand Marnier.
Directions:
Directions:
Toast the macadamia nuts for about 6 minutes at 185c, allow to cool and chop up fairly small. Let the ice-cream to soften somewhat, then add the nuts and mix them in. Spoon the ice-cream into a largish aluminium bowl, pressing it around the sides leaving a hollow in the centre. Cover with foil and freeze until firm once again. Meanwhile, put sugar and water in a pan and heat until sugar is dissolved, keep heating until the sugar thickens. Allow to cool. Using a blender, process the mango with the syrup and lemon juice until a thick puree is achieved. Pour into a tray, cover with foil and place into the freezer until it starts to thicken around the edges. Whisk the cream until soft peaks form then fold in the mango mixture. Return to the freezer until it hardens then remove foil from the ice-cream mould and fill with the mango mixture. Cover and freeze until firm once again.
To make the sauce, mix all the sauce ingredients together.
To serve, dip the mould into hot water to release the bombe, inverting it onto a plate, pour over the sauce and serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
About 2 hours

 

 

 

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