Ingredients:
- 250g glace fruit mix
- 2 litres vanilla ice-cream
- 200g frozen mixed berries, finely chopped
- 10ml kirsch liqueur
- 1 litre strawberry ice-cream, softened
- 100g milk chocolate, melted
Method
Stir the glace fruit into the vanilla ice-cream, and then pack this mixture around the sides of a large bowl, leaving a hollow in the centre.
Insert a smaller bowl into the centre and weigh it down (dried soup beans work well) to keep it in position.
Place into the freezer until the mixture is firm.
In a clean bowl, stir the chopped berries and liqueur into the strawberry ice-cream.
Remove the small bowl from the centre of the vanilla ice-cream mixture, and fill the hollow with the strawberry ice-cream mixture.
Return to the freezer and allow to freeze overnight.
The day before you intend to serve the dessert, remove it from the freezer and dip the base of the bowl into hot water for a few seconds, to loosen it.
Invert the bowl and let the bombe slide out onto a serving platter, then freeze again until firm.
Remove it from the freezer and drizzle melted chocolate over the top, and then return it to the freezer until needed.
To serve, cut the bombe into large wedges and decorate with fresh berries.
