White Chocolate and Clementine Bombe
A white chocolate outer layer with real vanilla encases a tart clementine sorbet flavoured with cinnamon schnapps. An alternative Christmas dessert recipe.
Servings: 8 people
Equipment
- 1 ice cream machine
- 1 small bowl 0.5 litre
- 1 freezer-proof bowl 2 litre
Ingredients
for the white chocolate ice cream
- 4 free-range egg yolks
- 100 grams caster sugar
- 300 ml full fat milk
- 150 grams white chocolate broken into small pieces
- 300 ml double cream
- 1 vanilla bean pod seeds only
for the clementine sorbet
- 150 grams caster sugar
- 4 clementines
- 300 ml water
- 1/2 lemon juice only
- 2 tbsp Goldschlager or Grand Marnier
Instructions
- To prepare the ice cream, pour 300 ml full fat milk into a saucepan and slowly heat it until it reaches boiling point. Do not allow it to boil.
- Meanwhile, whisk 4 free-range egg yolks and 100 grams caster sugar together until light and creamy.
- Whisking continuously, pour the hot milk over the egg mixture and return to the pan.
- Heat gently, stirring constantly, until the mixture forms a film on the back of a wooden spoon. You'll be able to drag your finger over the back of the spoon and it will leave a line. Do not let it boil or it will separate.
- Remove the custard mixture from the heat and stir in 150 grams white chocolate, broken into small pieces. Stir until melted. Cover in cling film and leave to cool to room temperature.
- Add 300 ml double cream and seeds from 1 vanilla bean pod and transfer the mixture to the fridge to cool completely for a few hours.
- Meanwhile, to prepare the sorbet, coarsely chop 4 clementines and place in a saucepan along with 150 grams caster sugar and 300 ml water. Bring to the boil and simmer, with the lid on, for 10 minutes.
- Puree with a hand blender and leave to cool before adding the juice of 1/2 lemon and 2 tbsp Goldschlager.
- Transfer the mixture to a freezerproof container and freeze for a few hours.
- When the ice cream mixture is cold, churn in an ice cream machine.
- Line a 2 litre freezerproof bowl with clingfilm and spoon the ice cream into it. Cover the back of a 0.5 litre freezerproof bowl with cling film and press down into the centre of the ice cream to make a well. Place in the freezer for a few hours.
- When the ice cream is hard, remove the bowl in the centre.
- Transfer the frozen sorbet to a food processor and blend until it is light and creamy. Spoon the sorbet into the hole in the ice cream so that it is level. Return the ice cream to the freezer and leave over night.
- To serve, tip the bowl upside down over a serving dish, remove the cling film and dust with icing sugar, if desired. Serve immediately.