Christmas Bombe Recipes

Steps:

• Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat. Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week in advance. Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto a piece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up. Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using. Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices 1/4-inch thick. Line the mold with the slices by placing one slice in the center of the bottom of the mold. Next fit 7 (or more) slices around the center pushing and fitting so that no space is left between the slices. Fit the next 9 (or more) around the bowl starting up the sides.
• Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
• Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the scattered dice to form the bottom layer of the dessert Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
• Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to release dessert. Simmer strained apricot preserves in a small saucepan for 2-3 minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until serving.

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.

Steps:

• Put 12 silicone semi sphere moulds (ours were 7cm) flat on a baking tray. Using a pastry brush, brush the chocolate over the inside of the moulds until they're all covered - don't worry about being too precise.
• Tip the moulds upside down and shake the excess chocolate onto some baking parchment, and scrape the top using a palette knife. Place back on the baking tray, and in the fridge for 10 mins to set completely. If your remaining melted chocolate has hardened, give it a quick burst in the microwave to melt.
• Brush the second layer of chocolate in the moulds so they're evenly covered. Place flat on the baking tray again and leave to set in the fridge for 1 hr or overnight. Once set, carefully remove from the mould by peeling back one side and get ready to assemble by getting your hot chocolate and marshmallows.
• Place a frying pan over a high heat for 1 min until hot. Remove from the hob and place one of the chocolate spheres down on it for a second. Fill with 1 tsp of the hot chocolate powder and 1 tbsp of the marshmallows. Briefly place another one of the chocolate spheres down on the warm frying pan, and press both spheres together to form a filled ball. Repeat until you have six filled hot chocolate bombs.
• To decorate, dust them all over with edible gold lustre. Heat up a mug of milk and stir in the hot chocolate bomb to serve.

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.

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.

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.