Image by Guy Bailey
Ingredients (11)
- 680g jar morello cherries
- 500g lamington sponge roll
- 2L vanilla ice-cream
- 90g (2/3 cup) pistachios, coarsely chopped
- 500ml frozen chocolate custard or rich chocolate ice-cream
- Fresh and frozen berries, to serve
- Fresh and frozen cherries, to serve
Chocolate bourbon sauce
- 200g dark chocolate, chopped
- 185ml (3/4 cup) pouring cream
- 2 tbsp milk
- 1 tbsp black cherry bourbon
Method
- Step 1 Drain the cherries, then spread over a plate lined with paper towel and set aside. Lightly grease a 2.2L pudding basin and line with 2 layers of plastic wrap. Cut the sponge roll into 5mm-thick slices. Line the prepared basin with the sponge slices.
- Step 2 Place one-third of the vanilla ice-cream in a bowl in the fridge for 10 minutes or until softened slightly. Spread the softened ice-cream over the sponge, gently pushing it into any gaps. Place in the freezer for at least 30 minutes or until firm.
- Step 3 Place remaining vanilla ice-cream in the fridge for 15-20 minutes or until softened slightly. Place half the cherries in a large bowl and mash with the back of a fork. Add pistachios and remaining cherries and vanilla ice-cream. Stir to roughly combine. Spread the cherry mixture in an even layer over the inside of the bombe, leaving a cavity in the centre. Return the bombe to the freezer for 30 minutes to firm up. Remove and reshape the cherry mixture, ensuring it’s an even thickness all around and comes up to the top of the basin, with a smooth, round cavity in the centre. Return to the freezer for 1 1/2 hours or until firm.
- Step 4 Place the frozen custard or ice-cream in the fridge for 10 minutes or until softened slightly. Spoon into the cavity in the bombe. Cover with plastic wrap and place in the freezer overnight or until firm.
- Step 5 For the chocolate bourbon sauce, place the chocolate in a heatproof bowl. Combine the cream and milk in a small saucepan. Stir over low heat until the mixture just comes to the boil. Pour over the chocolate and set aside for 1 minute. Stir until melted and smooth. Stir in the bourbon. Set aside to cool.
- Step 6 Remove the bombe from the freezer and discard the plastic wrap. Invert onto a serving plate. Pour some chocolate bourbon sauce over the top and decorate with fresh and frozen berries and cherries. Serve with remaining chocolate sauce on the side.