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Tutti-Frutti Bombe

Method

  • Toss the glace cherries with the chocolate bits, mixed peel, nougat and 2 tbsp Grand Marnier in a large bowl. 
  • Add the softened ice cream and mix until well combined.
  • Then line another large bowl with clingwrap and pour in the ice cream mixture. Cover with the overhanging plastic and freeze at least overnight. 
  • Remove the bowl from the freezer about 15-20 mins before you want to serve. Then unmould the ice cream using a hot towel.
  • Serve on a large plate in the middle of the table or cut into wedges. Then top with berries tossed with a little Grand Marnier and a sprinkling of icing sugar, and garnish with the mint.

Ingredients

  • 125-150 gm multi-coloured glace cherries, quartered
  • 100 gm chocolate bits
  • 100 gm chopped mixed peel
  • 150 gm softish nougat, roughly chopped
  • Grand Marnier (or any fruit liqueur)
  • 2 litres vanilla ice cream, softened
  • a mixture of fresh berries
  • icing sugar
  • fresh mint sprigs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm