Boozy Christmas bombe

If you have roughly 25 minutes to spend in the kitchen, Boozy Christmas bombe might be a great gluten free and lacto ovo vegetarian recipe to try. This recipe serves 8. For $1.82 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 552 calories, 5g of protein, and 34g of fat. It is brought to you by BBC Good Food. 111 person found this recipe to be yummy and satisfying. It will be a hit at your Christmas event. A mixture of raisin, sultana, double cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. Try Celebration Bombe, Neapolitan Bombe, and Watermelon Bombe for similar recipes.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 5 minutes

 

Ingredients:

100g raisin

100g sultana

85g pack dried cranberries

6 tbsp brandy

2 tbsp dark muscovado sugar

284ml pot double cream

1 tbsp icing sugar

100g frozen cranberry (keep them frozen)

600ml good-quality fresh vanilla custard

85g light muscovado sugar

175g butter

2 tbsp brandy

100g frozen cranberry

Equipment:

microwave

bowl

ice cream machine

frying pan

sieve

Cooking instruction summary:

Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If youre short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2. Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film. Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate. To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves. Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

 

Step by step:


1. Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If youre short of time, carry on with step 2 and leave to soak for as long as it takes to complete step

2. Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks.

3. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.

4. Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.

5. To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.

6. Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish.

7. Serve hot or warm.


Nutrition Information:

Quickview
552k Calories
4g Protein
34g Total Fat
52g Carbs
2% Health Score
Limit These
Calories
552k
28%

Fat
34g
52%

  Saturated Fat
20g
131%

Carbohydrates
52g
18%

  Sugar
28g
32%

Cholesterol
133mg
45%

Sodium
242mg
11%

Alcohol
5g
28%

Get Enough Of These
Protein
4g
10%

Vitamin A
1222IU
24%

Calcium
156mg
16%

Vitamin B2
0.27mg
16%

Phosphorus
154mg
15%

Potassium
430mg
12%

Vitamin D
1µg
10%

Vitamin E
1mg
9%

Vitamin B12
0.49µg
8%

Selenium
5µg
8%

Fiber
1g
7%

Vitamin B6
0.15mg
7%

Vitamin B5
0.71mg
7%

Copper
0.14mg
7%

Magnesium
26mg
7%

Manganese
0.13mg
6%

Vitamin C
5mg
6%

Iron
1mg
6%

Vitamin B1
0.07mg
5%

Vitamin K
5µg
5%

Zinc
0.59mg
4%

Folate
10µg
3%

Vitamin B3
0.45mg
2%

covered percent of daily need
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