Thanks for all your comments about how you spent Christmas. I loved reading how you celebrated.
As promised, here is my mother’s white chocolate bombe recipe. I’m not sure how long she’s been making this but I’m sure it’s been on our table every Christmas for at least 25 years. Back then my mother was always scouring newspapers and magazines for the latest recipes and food trends. Her favourites were cut out and put in plastic sleeves and placed in the bottom kitchen drawer and that’s where this recipe has been for more than two decades.
This recipe has come from a magazine but it’s impossible to tell which one! There is an advertisement for Orrefors glass salad bowls on the reverse side so that would let you know that it’s probably from the early 80’s. Who remembers the Orrefors phase? I think all 80’s brides scored a few as wedding presents.
I would love you to try this bombe because for the home-cook this recipe certainly has a lot going for it. It’s a no-bake recipe, it can be made in advance, it’s beautifully creamy and has contrasting textures and flavours with all the fruits and nuts, it’s gluten-free, it never fails to attract attention when presented at a table, and for those of us in the Southern Hemisphere, this is the closest we’ll get to having something that looks a bit like a white Christmas. But be warned, it is very rich and so we only sit down to this when wearing loose-fitted clothing and certainly nothing requiring a belt.
Frozen White-Chocolate Christmas Bombe
Degree of Difficulty: 2/5
Cost: This isn’t cheap to make because of the glace fruits involved however it is a great way to use up leftover dried and glace fruits in your fridge and pantry.
Begin this recipe a day ahead.
- 125g glace figs, chopped
- 125g glace pineapple, chopped
- 125g red and green glace cherries, halved
- 185g sultanas
- 185g raisins
- 125g toasted hazelnuts, chopped
- 60g flaked toasted almonds
- 1/2 cup rum
- 100g block white chocolate, roughly chopped
- 1/4 cup cream
- 500g cream cheese
- 300g sour cream
- 3/4 cup cream, extra
- 2 tspns gelatine
- 1 tbspn warm water
- 500g frozen raspberries
- 2 tbspns sugar
- 1 tbspn rum
Place figs, pineapple, cherries, sultanas, raisins and nuts in a bowl. Pour over rum and allow to soak for 2 hours or overnight.
Place chocolate and cream (1/4 cup) into top of a double saucepan, stand over simmering water until chocolate has melted. Cool.
Beat cream cheese with an electric mixer until smooth. Add sour cream and extra cream and beat until well combined. Add cooled, melted chocolate, mix well. Add soaked fruits and nuts and stir to combine.
Sprinkle gelatine over warm water and stir until dissolved. Add to cream cheese mixture and mix well.
Lightly oil a suitable mould (6-cup capacity). Spoon mixture evenly into mould and freeze overnight.
To serve, remove from the freezer and allow to stand for 5 minutes. Turn onto a serving plate (not one with flat sides as this is going to melt). Wet a t-towel with hot water and run around the sides of the mould. Bombe should release from the mould. If it doesn’t, turn upright and loosen gently with a metal spatula.
Drizzle with raspberry sauce and decorate with fresh berries. Serve in thin slices as this is very, very rich.
Thaw raspberries and place in a blender or food processor. Blend until pureed. Add sugar and rum and blend until combined. Strain through a sieve to remove raspberry seeds. Refrigerate until ready to serve.
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