Christmas Coconut Layered Ice Cream Bombe
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About this Recipe
By: Sheridan Rogers
This delicious coconut ice-cream bombe may be prepared well in advance which makes it ideal for hectic Christmas days. Try coconut, strawberry and blackberry – there are many lovely combinations – just think about the end result in colour and flavour. The recipe was given to me by food stylist, Jan Baker.
Ingredients
- coconut ice cream 750ml, good quality
- strawberry or raspberry ice cream 300ml, good quality
- blackberry sorbet 200ml
- raspberries 1 punnet
- youngberries 1 punnet
- blueberries 1 punnet
- ripe mango 1 ripe, peeled and diced
- lime 1, finely grated zest and juice
Serves 4 – 6 Place the coconut ice cream in the refrigerator until soft enough to mould. Spoon ice cream into a 5 cup decorative jelly mould, metal is the best but do not use glass. Place the mould in freezer until coconut ice cream is firm. Smooth to coat the sides of the mould to about 1-2cm thick. Freeze again. Place the strawberry ice cream into the refrigerator until softened. Spoon into mould and smooth over the coconut ice cream to completely cover. Repeat with remaining flavours. Freeze until firm. To un-mould: Fill a sink full of very hot water. Dip the mould quickly into the water and turn out onto a platter. Mix the berries and diced mango together. Grate over the lime zest and pour over the juice. Surround ice cream bomb with berries and serve sliced into wedges.