Berry Medley Bombe

By garciamoss

Ingredients

• 12 oz Mixed Berries, fresh or frozen
• 1-2 Tablespoons Honey (adjust sweetness to your taste)
• 1 1/2 Tablespoons freshly squeezed Lemon juice (optional)
• 1 1/2 cups Heavy (Double Cream)
• 3/4 cup Half and Half (Light Cream)
• 1/2 cup sugar
• 1 teaspoon Vanilla extract
• Important tool - Pudding basin (or any freezer-safe bowl).

Details

Adapted from manilaspoon.com

Preparation

Step 1

If using frozen berries, heat the berries on low heat with the honey and lemon juice (if using) until softened. Let cool for a couple of minutes. When using fresh berries, just puree it ahead with the honey and lemon juice.

Blend the berries, honey and the lemon juice (if using) in a food processor until smooth. Use a strainer or sieve to separate the seeds from the sauce/puree. Divide the sauce into two parts. Reserve the other half and place in the refrigerator for later use.

Beat the light and heavy creams together until they thicken or just before soft peaks form. Slowly add in the sugar and Vanilla extract and continue to beat until soft peaks form. Very gently fold in the remaining berry sauce into the cream mixture to give it a marbled effect.

Turn the mixture into a 2-pint size pudding basin or a freeze safe bowl. Cover with foil and then freeze until firm. To unmold, dip the bowl close to the rim in warm water to allow easy release. Run a knife around the edge to loosen the bombe then gently unmold upside down onto a flat serving plate. Freeze for another 30 minutes to 1 hour to harden the top.

Before serving, place the bombe in the refrigerator for about 40 minutes to allow the ice cream to soften. Enjoy!

Pour the remaining berry sauce or puree over the bombe just before serving. Decorate and serve with fresh berries if desired. Enjoy!