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Add a photoServings: 10
Ingredients
- 100 gm Ready to eat dry apricots, finely minced (31/2oz)
- 100 gm Ready to eat dry pears, finely minced (31/2oz)
- 100 gm Ready to eat dry pineapple, finely minced (31/2oz)
- 100 gm Ready to eat dry mango, finely minced (31/2oz)
- 10 x Glace cherries, cut into quarters
- 1 x Orange, zest and juice
- 4 Tbsp. Cointreau
- 1 x 284 millilit double cream, lightly whipped
- 1 x 200 gram tub natural organic yogurt
- 75 gm Organic chocolate, melted (3oz)
Directions
- Mix together the fruit, cointreau, orange zest and juice then carefully stir this into the cream and yogurt.
- Transfer into a 1 litre (1 3/4 pints) freezer proof bowl and freeze overnight.
- To remove the ice cream bombe from the bowl, dip it into warm water, then invert onto a serving plate.
- Pour the chocolate over the top so which it slightly drips down the sides and decorate as required. Serve immediately.
- Notes If this ice cream bombe is too large to eat at one meal, make two smaller ones as it is not advisable to refreeze this dessert.
- NOTES : A luxury ice cream with a variety of ready to eat dry fruits, topped with chocolate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 10 servings | |
| Calories 255 | |
| Calories from Fat 136 | 53% |
| Total Fat 15.41g | 19% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 101mg | 4% |
| Potassium 121mg | 3% |
| Total Carbs 28.41g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 13.88g | 9% |
| Protein 3.06g | 5% |
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