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Hot Cross Ice Cream Bombe Recipe
How to Make Hot Cross Ice Cream Bombe
Method
Line a freezer-safe, large mixing bowl with cling wrap. Halve the hot cross buns and flatten. Line the bowl with the tops of the hot cross buns (cross side out). Use the bottoms to fill gaps. Remove vanilla ice cream out of the freezer to soften just a little. When soft, add raspberries and mix. Leave the chocolate ice cream to soften just a little. When soft, add chopped biscuits and mix. Spread chocolate biscuit and ice cream mixture over hot cross buns in bowl. Make a well in the centre and add vanilla ice cream/raspberries mixture. Cover ice cream with the remaining hot cross bun bases and wrap with cling wrap. Freeze overnight or until frozen all the way through. Once frozen, turn the bowl upside down and use cling wrap to release the ice cream bombe. To serve: break up the chocolate and add to a heat resistant bowl. Put the bowl over a pan of simmering water, make sure the bottom of the bowl doesn’t touch the water. Melt the dark chocolate and add the thickened cream. Stir together until thick and smooth. Release the ice cream bombe, spread over melted chocolate mixture, decorate with speckled eggs and sprinkles. Serve immediately.
