Christmas Bombe Food

BOOZY CHRISTMAS BOMBE

Steps:

• Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Give it a stir, then leave to cool and soak overnight. If you're short of time, carry on with step 2 and leave to soak for as long as it takes to complete step 2.
• Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or use an ice cream machine, churning for 20-30 mins until thick). Meanwhile, line a 1.2-litre pudding basin with cling film.
• Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid from it) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave bombe at room temperature for 10 mins and turn out onto a serving plate.
• To make the cranberry brandy butter sauce, in a heavy-based pan gently heat muscovado sugar and butter until the sugar dissolves.
• Splash in brandy, add cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. If you want to, sieve the seeds out of the sauce and add some more cranberries for a really glossy finish. Serve hot or warm.

CHRISTMAS PUDDING ICE CREAM BOMBE

Steps:

• Take the ice cream out of the freezer for 20 mins to soften. Put the mixed dried fruit in a small pan and stir through the brandy, clementine zest and juice and cinnamon, then heat until just steaming. Set aside to cool.
• Oil and line a medium pudding basin (approx 900ml) with two layers of baking parchment. Cut into the sides of the parchment, so it fits closely around the sides of the basin - you want it to be as smooth as possible as it will imprint into the bombe. Two layers of parchment will help you remove it once frozen.
• Mix the softened ice cream, infused fruit and any remaining liquid with the free from Christmas Pudding in a large bowl. Mix gently until the fruit and pudding are evenly distributed in the ice cream. Spoon into the basin, and smooth over the top. Cover and freeze for 6 hrs until solid. Will keep frozen for up to three months.
• About 20 mins before serving, heat the cream in a small pan until steaming. Put the chopped chocolate in a bowl, then pour the hot cream over it, stirring until the chocolate has melted and the mixture is smooth and glossy. Leave to cool slightly. Remove the bombe from the freezer 10 mins before serving.
• To serve, invert the bombe onto a serving plate and remove any parchment - dip the base of the basin into warm water to help remove it if needed. Pour the chocolate ganache over the top, easing it gently down the sides of the bombe a little before it sets. Top with the dried cranberries or glacé cherries, and the holly or bay leaves, if using. Spray everything with gold lustre, if you like, and serve whole at the table before cutting into portions.

CHRISTMAS BOMBE

Steps:

• Preheat oven to 350 degrees F.
• Line 2 (10-inch) (25 centimeters) cake tins with greaseproof paper and rub with a little butter. In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder, and cocoa powder. Mix well and divide into the cake tins. Cook for 7 to 8 minutes at 350 degrees F (180 degrees C/gas 4) until firm but soft.
• So, you have 7 to 8 minutes, while the sponge is cooking, to make the filling. Add the ricotta to a food processor and blitz with the sugar until shiny and smooth. Scoop into a bowl, add the chopped fruit, cherries, chocolate, and almonds and stir together. Now add the coffee to taste (bash the hell out of the beans using something heavy wrapped in a tea towel, or use a coffee grinder if you don't like too much noise?). Whip up the egg whites and fold into the ricotta mix.
• By now, the sponge is probably ready. Turn it out while it is still hot and cut it into 8 wedges. Line a shallow round bowl, about 9-inches (23 centimeters) across, with two sheets of cling film, making sure it fits the shape of the bowl. Then fit half of the sponge pieces neatly around the insides of the bowl (as you would if you were making summer pudding).
• Drizzle with liqueur, then pour in the ricotta mixture. Level it out, then place the remaining sponge over the top. Drizzle again with liqueur. Pull the cling film over the top and weigh it down with some plates, pushing down on them before placing in the freezer for at least 4 hours. Serve this 'semi freddo' (semi frozen), dusted with cocoa powder and sliced into wedges. If it's very frozen then that's fine; just pull it out of the fridge when dinner is served so it can slowly thaw as you are eating.

MILLIONAIRE'S ICE CREAM BOMBE

Steps:

• Line a 1.2-litre pudding bowl with a double layer of cling film, leaving plenty overhanging, and make a space for the bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fine crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins.
• Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be firm by now.) Spoon the ice cream into the biscuit- lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins.
• Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the Malteser pieces - work quickly so the ice cream doesn't melt too much. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fill the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks).
• Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges).
• Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining Maltesers all over the surface - this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.

CHRISTMAS BOMBE WITH SPICED CAKE AND CHOCOLATE-BRANDY GLAZE

Steps:

• Make the mousse:
• Spray a large bowl (at least 12-cup capacity; the stainless steel bowl of a stand mixer is perfect) with nonstick spray, then line with plastic wrap, leaving a generous overhang.
• Heat corn syrup, sugar, and 1/4 cup water in a small saucepan over low until sugar is melted. Increase heat to medium and cook until an instant-read thermometer registers 240°F, about 5 minutes.
• Meanwhile, using an electric mixer on medium-high speed (or a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar in a large bowl until soft peaks form. Reduce mixer speed to low and carefully add sugar syrup to egg whites in a slow and steady stream. Increase speed to high and beat until mixture is light, glossy, and fluffy, 6-8 minutes.
• Using electric mixer on high speed, beat cream cheese in another large bowl until creamy, about 3 minutes. Add heavy cream, milk, vanilla, and salt and beat until smooth.
• Whisk one-third of meringue into cream cheese mixture to lighten. Gently fold remaining meringue into cream cheese mixture. Fold in apricots, cherries, and pistachios.
• Pour mixture into prepared bowl, smooth top, then bring plastic up and over bombe, pressing against bottom of bowl to compact. Freeze until hard, at least 12 hours.
• Make the cake:
• Preheat oven to 350°F. Lightly coat cake pan with nonstick spray. Line bottom of pan with parchment paper; lightly coat parchment with nonstick spray.
• Heat butter and chocolate in a large heatproof bowl set over a medium saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and smooth.
• Using electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10-12 minutes.
• Whisk flour, baking powder, cinnamon, orange zest, cloves, nutmeg, and salt in a medium bowl. Whisk dry ingredients into chocolate mixture until well combined. Using a rubber spatula, fold about one-third of egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
• Pour batter into prepared pan; smooth surface. Bake cake until center is set and sides are beginning to brown, 45-50 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
• Make glaze and assemble:
• Trim cake board to fit inside bowl with mousse (slightly smaller than diameter of bowl). Remove cake from pan and trim to flatten top, then trim to size of cake board. Place cake on board, then place board on a wire rack set on a sheet tray.
• Rub bowl with a very hot, wet towel to defrost slightly; remove plastic wrap from top of bowl. Invert bowl upside down on top of cake. Using plastic, gently pull so mousse comes free; adjust to center mousse on cake, if needed. Peel off plastic.
• Place chocolate in a medium bowl. Heat cream in a small pot over medium until hot but not boiling. Pour over chocolate, let sit 5 minutes, then stir until smooth. Add salt and brandy (if using) and stir to combine.
• Spoon glaze over bombe, letting it drip over sides to coat thoroughly.
• Transfer bombe to a platter. Cut into wedges with a hot dry knife (run knife under hot water and wipe dry between slices).
• Do Ahead
• Mousse bombe can be made 1 week ahead. Keep frozen. Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.