Bombe Alhambra

Recipe By:
Elizabeth
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  • Total Time 135 min Ico-add
  • Yield 6 Servings
  • Level Medium

A dessert made of strawberry and vanilla ice cream.
 

Ingredients

  • 2 dozen strawberries, fresh/canned
  • 2 teaspoons lemon juice
  • 4 tablespoons sugar
  • 3/4 cup double cream, cold from refrigerator
  • 3 cups vanilla ice cream, half frozen
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Directions

  1. 1. Chill a 2 pint pudding basin and line with semi-frozen vanilla ice cream, pressing firmly to sides and bottom, about 1/2" thickness. Place in freezer.
  2. 2. Take the strawberries and puree them in a blender. Remove.
  3. 3. Mix in the lemon juice and sugar and whisk together briskly.
  4. 4. Whisk cream until thick and lightly fold in the pureed mixture.
  5. 5. When evenly mixed, fill into centre of vanilla ice cream basin. Cover and freeze till firm.
  6. 6. To serve un-mould and decorate with whipped cream and strawberries soaked in Cointreau liqueur/Kirsh. Delicious.