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Christmas bombe
Dec. 31st, 2013 04:43 pmI got this recipe from Taste originally but I have modified it quite a bit. It's actually one of the easiest Christmas desserts I have ever made, and so nice.
500gms mascarpone cheese
300mls of whipping cream
100gms caster sugar
75gms dried cranberries
75gms whole pistachios
2 tblsps chopped candied peel (the stuff you get for fruit cakes is fine)
100gms dark chocolate chips (or good quality dark chocolate chopped into small pieces)
4 tblsps orange liqueur (I like Cointreau)
1 whole candied mandarin/clementine (optional - you can buy these from one of the cheese shops in the Central Markets)
Pour 2 tblsps of the liqueur over the cranberries, cover and leave them to soak for an hour or so. Then drain off any juices (you could probably drink these quite happily, but you can't put it in the pudding as it's a bit pink and will discolour it).
Line a large pudding basin (at least 1.5 litres) with generous quantities of cling wrap (basically you want to have enough left hanging over the edges that you can fold it back over the top again).
Beat the sugar into the mascarpone until it is dissolved (if your mascarpone is stiff you might need to beat it until it softens first, but most mascarpone shouldn't need this). Stir in the remaining liqueur and the cranberries, pistachios, peel and chocolate bits, and mix well. In a separate bowl whip the cream until stiff peaks form. Fold carefully into the mascarpone mixture.
Spoon half the mixture into the lined pudding basin, being careful not to get any air pockets. If you have a whole candied mandarin you can now put it in the centre of the basin and fill in around it with the remaining mixture. Otherwise just tip the whole lot in and smooth over the top surface.
Cover the top of the basin with the overhanging flaps of cling wrap and put into the freezer. Freeze overnight. Before serving put into the fridge for 30 mins. This should soften it enough to be able to turn it out onto a plate for serving. If you are still having trouble extracting it, dip the pudding basin briefly in a sink full of hot water. Cover and return to the freezer if by some chance you don't eat it all at once. It will keep for about a week thusly in the freezer.
500gms mascarpone cheese
300mls of whipping cream
100gms caster sugar
75gms dried cranberries
75gms whole pistachios
2 tblsps chopped candied peel (the stuff you get for fruit cakes is fine)
100gms dark chocolate chips (or good quality dark chocolate chopped into small pieces)
4 tblsps orange liqueur (I like Cointreau)
1 whole candied mandarin/clementine (optional - you can buy these from one of the cheese shops in the Central Markets)
Pour 2 tblsps of the liqueur over the cranberries, cover and leave them to soak for an hour or so. Then drain off any juices (you could probably drink these quite happily, but you can't put it in the pudding as it's a bit pink and will discolour it).
Line a large pudding basin (at least 1.5 litres) with generous quantities of cling wrap (basically you want to have enough left hanging over the edges that you can fold it back over the top again).
Beat the sugar into the mascarpone until it is dissolved (if your mascarpone is stiff you might need to beat it until it softens first, but most mascarpone shouldn't need this). Stir in the remaining liqueur and the cranberries, pistachios, peel and chocolate bits, and mix well. In a separate bowl whip the cream until stiff peaks form. Fold carefully into the mascarpone mixture.
Spoon half the mixture into the lined pudding basin, being careful not to get any air pockets. If you have a whole candied mandarin you can now put it in the centre of the basin and fill in around it with the remaining mixture. Otherwise just tip the whole lot in and smooth over the top surface.
Cover the top of the basin with the overhanging flaps of cling wrap and put into the freezer. Freeze overnight. Before serving put into the fridge for 30 mins. This should soften it enough to be able to turn it out onto a plate for serving. If you are still having trouble extracting it, dip the pudding basin briefly in a sink full of hot water. Cover and return to the freezer if by some chance you don't eat it all at once. It will keep for about a week thusly in the freezer.
