| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury’s, Sainsbury15 |
10 |
servings |
INGREDIENTS
| 100 |
g |
Ready to eat dried apricots; finely chopped |
|
|
; (31/2oz) |
| 100 |
g |
Ready to eat dried pears; finely chopped |
|
|
; (31/2oz) |
| 100 |
g |
Ready to eat dried pineapple; finely chopped |
|
|
; (31/2oz) |
| 100 |
g |
Ready to eat dried mango; finely chopped |
|
|
; (31/2oz) |
| 10 |
|
Glace cherries; cut into quarters |
| 1 |
|
Orange; zest and juice |
| 4 |
tb |
Cointreau |
| 1 |
|
284 millilit double cream; lightly whipped |
| 1 |
|
200 gram tub natural organic yogurt |
| 75 |
g |
Organic chocolate; melted (3oz) |
INSTRUCTIONS
Mix together the fruit, cointreau, orange zest and juice then carefully
stir this into the cream and yogurt.
Transfer into a 1 litre (1 3/4 pints) freezer proof bowl and freeze
overnight.
To remove the ice cream bombe from the bowl, dip it into hot water, then
invert onto a serving plate.
Pour the chocolate over the top so that it slightly drips down the sides
and decorate as required. Serve immediately.
Notes If this ice cream bombe is too large to eat at one meal, make two
smaller ones as it is not advisable to refreeze this dessert.
Converted by MC_Buster.
NOTES : A luxury ice cream with a variety of ready to eat dried fruits,
topped with chocolate.
Converted by MM_Buster v2.0l.
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