Winter Bombe: Chocolate, Cherries, Vin Santo, Panettone and Pistachios
Jamie Oliver's Winter Bombe is an easy make-ahead alternative to traditional Christmas pudding, featuring festive flavours of panettone and a chocolate sauce.
From the book
Jamie Oliver’s Christmas Cookbook
Jamie Oliver's classic recipes for Christmas
All the recipes you'll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie's signature twists
Introduction
Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.
Ingredients
| 2 x 500g | tubs of quality vanilla ice cream |
| 1 kg | panettone |
| 125ml | Vin Santo |
| 3 heaped tbsp | quality raspberry jam |
| 100g | tinned cherries, in juice |
| 75g | glacé clementines (or other glacé fruit) |
| 1 | clementine |
| 50g | shelled pistachios |
| 300g | quality dark chocolate (70%) |
| 25g | unsalted butter |
Essential kit
You will need: a 2 litre pudding bowl.
Method
Total time: 20 minutes plus freezing.
Get the ice cream out of the freezer so it can soften a little while you get things ready. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream, drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start). Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
648kcal CALORIES 31.9g FAT 15.2g SAT FAT 11.3g PROTEIN 78.1g CARBS 48.7g SUGARS 0.5g SALT 5.8g FIBRE
Jamie Oliver’s Christmas Cookbook by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited (2016 Jamie Oliver’s Christmas Cookbook). Photographer: David Loftus.
