Summer Fruit and Nougat Ice-Cream Bombes
photo by Brittney_B
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 250 g fresh strawberries, hulled
- 400 g reduced-fat sweetened condensed milk
- 60 ml Grand Marnier (or any other orange liqueur)
- 600 ml low-fat whipping cream
- 1 large mango, peeled and chopped
- 236.59 ml canned pineapple chunk, drained
- 177.44 ml raspberries (fresh or frozen)
- 80 g soft almond nougat, chopped
- 59.14 ml unsalted shelled pistachio, roughly chopped
- passion fruit pulp, to serve (optional)
directions
- Puree the strawberries in a blender and transfer to a medium bowl. Beat in the Grand Marnier and condensed milk.
- Whisk the cream in a large bowl until soft peaks form and then gradually whisk in the strawberry mixture until thick.
- Gently fold in the mango, pineapple, raspberries, nougat and pistachios.
- Divide mixture in between ten 250ml capacity dariole moulds (or plastic party cups). Cover with plastic wrap so that the clingwrap comes in contact with the ice-cream to prevent a skin from forming during freezing.
- Freeze overnight or for at least 5 hours. To serve dip moulds in hot water for 5 seconds and invert onto serving plates. Drizzle with passionfruit if desired.
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RECIPE SUBMITTED BY
I am a 15 year old high school student from Brisbane, Australia. I developed my passion for cooking for others about two years ago and since then have progressed from simply following instructions on the side of a box to cooking fancy meals my whole family can enjoy. I tend to put my own twists on any recipe to create something that is orginal and love nothing more than seeing the food i cook being enjoyed by others. I love music, sport, do hip-hop dancing and take any chance i can to go to the beach.
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