Winter bombe | Fruit recipes | Jamie Oliver Recipes (2024)

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Winter bombe

Chocolate, cherries, Vin Santo, panettone & pistachios

  • Vegetarianv

Winter bombe | Fruit recipes | Jamie Oliver Recipes (2)

Chocolate, cherries, Vin Santo, panettone & pistachios

  • Vegetarianv

“Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow. ”

Serves 12

Cooks In20 minutes plus freezing

DifficultySuper easy

FruitAussie ChristmasChristmasDinner PartyBritishLeftovers

Nutrition per serving
  • Calories 648 32%

  • Fat 31.9g 46%

  • Saturates 15.2g 76%

  • Sugars 48.7g 54%

  • Salt 0.5g 8%

  • Protein 11.3g 23%

  • Carbs 78.1g 30%

  • Fibre 5.8g -

Of an adult's reference intake

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Tap For Method

Ingredients

  • 2 x 500 g tubs of quality vanilla ice cream
  • 1 kg panettone
  • 125 ml Vin Santo
  • 3 heaped tablespoons quality raspberry jam
  • 100 g tinned cherries , in juice
  • 75 g glacé clementines (or other glacé fruit)
  • 1 clementine
  • 50 g shelled pistachios
  • 300 g quality dark chocolate (70%)
  • 25 g unsalted butter

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Tap For Ingredients

Method

  1. This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
  2. Get the ice cream out of the freezer so it can soften a little while you get things ready.
  3. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
  4. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
  5. Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
  6. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
  7. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
  8. Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
  9. Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
  10. Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
  11. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Related features

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10 sweet raspberry recipes

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recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Related video

Gluten-free Christmas pudding: Kerryann Dunlop

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Winter bombe | Fruit recipes | Jamie Oliver Recipes (2024)

FAQs

What is bombe dessert made of? ›

An ice cream bombe, known as bombe glacée in French, is a round dessert with an ice cream center. The bombe dessert often features a cake or pie crust base and an outer layer of toasted meringue, hardened dark chocolate, or jelly roll slices.

Where to buy chocolate ice cream bomb? ›

Tesco Finest Belgian Chocolate Bombe 227G - Tesco Groceries.

What is the difference between a bombe dessert and a baked alaska? ›

What is the difference between bombe Alaska and baked Alaska? A bombe Alaska is coated with hot, high-proof rum before serving and set alight or flambéed. A baked Alaska is browned using a torch or the broiler setting in an oven.

What is the outer layer on a bombe alaska dessert? ›

baked Alaska, dessert of American origin that consists of ice cream layered between a slice of sponge cake and a covering of meringue, which is baked quickly at high heat until lightly browned.

Does Aldi sell pigs in blankets ice cream? ›

Ian (63) and Lesley (62) Buxton, who run Yorkshire based dairy farm Yorvale, landed their piggest ever “life changing” contract after winning over the supermarket in last night's Channel 4 show, Aldi's Christmas Secrets.

Does Aldi have chocolate bombs? ›

Specially Selected Gastro Melting Chocolate Bombe 350g | ALDI. Favourites.

Is bombe alaska the same as Baked Alaska? ›

Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue.

What is the bombe dessert named after an American state? ›

The history of Bombe Alaska

Legend has it that Jefferson asked for the ice cream to be encased in a hot pastry, creating one of the first versions of Baked Alaska. In 1804, American physicist Benjamin Thompson Rumford (who invented coffee percolators) was looking into the resistance of beaten egg whites to heat.

Why is it called bombe Alaska? ›

The meringue is a good insulator, and the short cooking time prevents the heat from getting through to the ice cream. Its name, but not the recipe, was made at Delmonico's Restaurant in 1867 to honour the new American territory of Alaska. February 1 is Baked Alaska Day.

What is the famous dessert in Hiroshima? ›

Baked in the shape of maple leaves, momiji manju is a famous dessert created in Miyajima in the early 1900s as a local specialty to represent Momijidani, its famous maple leaf-viewing spot.

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