圣诞巧克力冰淇淋布丁 Frozen Christmas Pudding Bombe

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混合干果 :
黑葡萄干、黑加仑、葡萄干及蔓越莓各1½汤匙、剁碎姜
糖1½汤匙、混合果皮1汤匙、酒浸樱桃5-6粒(整粒)、
橙汁酒或白兰地¼杯、杏仁¼杯(烤香剁碎)、豆蔻粉、
桂皮粉及混合香料粉各¼茶匙
冰淇淋 :
发起鲜奶油600毫升、全脂炼奶395克
巧克力顶料 :
黑巧克力150克、食油1茶匙
做法 :
1. 香料干果做法:在有盖的碗里把干果和酒混合,留隔夜;隔天拌入杏仁和香料,置放一旁备用。
2. 冰淇淋做法:把大容器和球形搅拌器放入冰箱冷藏至少1小时。
3. 在约2公升容积的碗里涂油,包上保鲜膜,边缘周围多出5公分。
4. 与此同时,把炼奶倒入小容器中。
5. 另外把奶油高速搅拌至发起,但提防打发过度。
6. 用大勺把奶油舀到炼奶里,轻轻搅拌,然后再倒回发起奶油那里,继续搅拌至发起。
7. 慢慢加入干果混合料,然后倒入布丁碗里,用圆形烘焙纸覆盖,然后收入冰箱冷藏隔夜。
8. 隔天,先把上桌碟子放入冰箱冷藏半小时,把布丁碗浸在热水数秒钟以让里头的保鲜膜脱壁;然后再
把整个布丁碗倒扣在碟子上,小心撕掉保鲜膜,再把布丁放回冰箱冷藏1小时。
9. 巧克力顶料:隔水把巧克力和食油一起煮至刚刚溶解即可。
10. 从冰箱取出布丁,淋上巧克力浆,它会即刻凝结;配鲜果即可享用。

 

SPICED MIXED FRUITS AND NUTS :
1½ tbsp each of sultanas, currants, raisins, cranberries , 1½
tbsp chopped crystallised ginger, 1 tbsp mixed peel, 5-6
maraschino cherries(left whole), ¼ cup orange liqueur or
brandy, ¼ cup almonds(toasted and coarsely chopped),
¼ tsp each of grated nutmeg, cinnamon powder, mixed spice
ICE CREAM :
600ml heavy whipping cream, 395g can full cream condensed milk
CHOCOLATE TOPPING :
150g dark chocolate , 1 tsp cooking oil
METHOD :
1. To prepare spiced fruits : In a covered bowl, marinate mixed fruits with orange liqueur/brandy overnight. Next
day, stir in the toasted almonds and spices. Set aside.
2. To prepare ice cream : Chill large mixing bowl and balloon whisk in the freezer for at least 1 hour.
3. Lightly grease a 2L pudding bowl and line with cling
wrap with about 5cm overhanging around the edges of the bowl.
4. Meanwhile pour condensed milk into a small mixing bowl.
5. Whip cream on high speed till soft peaks from. Be careful
not over whip to avoid fat curdling and grainy texture.
6. Spoon one large ladle of whipped cream into the condensed milk and combine gently to loosen it. Add this
mixture to the remaining whipped cream and whisk till stiff.
7. Lightly fold in fruit and nut mixture by hand. Transfer to the prepared pudding bowl and cover top surface with
a circle of baking paper. Freeze overnight.
8. Next day, chill a serving plate in the freezer for about ½ hour. Dip the pudding bowl in hot water for a few
seconds. Loosen the sides of cling wrap. Invert the bowl onto the chilled plate and unmould the pudding.
Gently peel off the cling wrap. Return the pudding to
the freezer for 1 hour.
9. Prepare chocolate topping : Prepare double boiler, melt chocolate with the vegetable oil and till just combined
and chocolate has melted.
10.Remove pudding from freezer, pour over melted chocolate. Chocolate will set almost immediately. Garnish with
fresh fruit and serve immediately.