Apricot Bombe RecipeOrigin: Britain Period: Traditional |
Ingredients:
1 batch Rich Vanilla Ice Cream 
Apricot Bombe Preparation:Method:Remove the ice cream from the refrigerator, allow to soften slightly then stir in the almonds. Spoon two thirds of the ice cream mixture into a chilled 300ml pudding basin and press against the sideswith the back of a spoon to form a shell. Pile the drained apricots in the centre then pour over 1 tbsp of the apricot juice and the brandy. Use the remaining ice cream to form a lid on the top then cover with foil, transfer to the refrigerator and freeze until firm. When ready to serve, place under a hot tap, turn out onto a plate and serve. |
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