Festive Frozen Bombe

0
Average: 0 (0 votes)
(0 votes)
Festive Frozen Bombe
share Share
print
bookmark_border Copy URL
Health Score:
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 35 min.
Ready in
Calories:
224
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie224 kcal(11 %)
Protein3.09 g(3 %)
Fat14.02 g(12 %)
Carbohydrates12.78 g(9 %)
Sugar added4.19 g(17 %)
Roughage0.39 g(1 %)
Vitamin A116.44 mg(14,555 %)
Vitamin D0.39 μg(2 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.42 mg(4 %)
Vitamin B₆0.03 mg(2 %)
Folate6.21 μg(2 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.51 μg(6 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C0.99 mg(1 %)
Potassium54.46 mg(1 %)
Calcium62.08 mg(6 %)
Magnesium3.69 mg(1 %)
Iron0.3 mg(2 %)
Iodine11.98 μg(6 %)
Zinc0.26 mg(3 %)
Saturated fatty acids7.35 g
Cholesterol84.25 mg

Ingredients

for
1
Ingredients
½ Vanilla bean
cup milk
3 egg yolks
¼ cup superfine caster sugar
cup sour cherry Brandy (clear unsweetened cherry brandy)
0.333 cup white chocolate (chopped)
0.333 cup Mascarpone
½ cup cream
cup Cherries (from a jar)
½ cup dried Cranberry
2 ounces butter Cookie
Cranberry sauce (to serve)
How healthy are the main ingredients?
CherryMascarponeCranberry

Preparation steps

1.
Line a 600 ml round pudding bowl with clingfilm.
2.
Slit the vanilla pod lengthways and scrape out the seeds. Place in a saucepan together with the pod and the milk and bring to the boil. Pour the milk through a sieve.
3.
Whisk the egg yolks with the sugar and kirschwasser over a hot water bath until creamy. Slowly stir in the milk (do not boil!).
4.
Roughly chop the chocolate and melt over a hot water bath. Allow to cool slightly over an iced water bath, then stir into the egg mixture. Now stir in the mascarpone, whisk the cream until stiff and fold in.
5.
Drain the cherries and mix with the cranberries. Place the butter biscuits into a freezer bag and crush to fine crumbs with a rolling pin. Fold the fruit and biscuits into the ice-cream mix and pour into the prepared pudding bowl. Freeze for at least 4 hours.
6.
About 10 minutes before serving take the ice-cream out of the freezer. Turn out the pudding and remove the clingfilm, decorate with cranberry sauce and serve.