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.