Christmas bombe recipe

Ingredients

• 1 litre good-quality vanilla ice cream
• 40 g dried cranberries
• 2 clementines, peeled and sliced
• handful of morello glace cherries
• 1 kg panettone, sliced
• 125 ml sweet wine
• 3–4 heaped tsp raspberry jam
• 200 g dark chocolate, broken into pieces

Method

1. Let the vanilla ice cream soften enough to stir. Mix in the dried cranberries, clementine slices and glacé cherries.
2. Line a pudding basin with three layers of freezer-safe cling film, leaving enough overhang to cover the top. Press panettone slices over the base and sides without leaving gaps.
3. Spoon the sweet wine over the panettone and spread it with the raspberry jam.
4. Add half the fruit ice cream, followed by the remaining prepared fruit, then cover with the rest of the ice cream.
5. Close the top with more panettone. Fold over the cling film, press the bombe firmly with a plate and freeze for at least 4 hours, preferably overnight.
6. Before serving, melt the chocolate gently in a heatproof bowl set over a pan of barely simmering water.
7. Unwrap and turn the frozen bombe onto a serving plate. Pour over the melted chocolate and serve.