Bombe is best made a day ahead. You can keep it covered in
the freezer. This recipe is very easy to follow.
All that you require for making grapefruit and apricot bombe
is
Grapefruits, fresh apricots, milk and castor sugar.
A very beautiful and delicious dessert that is relished by
everyone when served.
RECIPE
INGREDIENTS
3 large grapefruit
11/3 cup of white castor sugar
½ kg fresh apricots that have been chopped
2 cups of milk
METHOD
Peel and segment the frapefruit, discard the seeds. Combine
the grapefruit segments and 1 cup castor sugar in blender and blend until smooth.
Pour the mixture into a lamington pan, cover with a foil and freeze in the
freezer for about 2-3 hours or until it is completely firm.
Flake mixture with the help of a fork, press evenly over the
base and side of a well chilled aluminium pudding streamer of 6 cup capacity,
cover and freeze until firm. Process the remaining castor sugar, chopped fresh
apricots and milk until smooth. Pour it into the centre of the streamer and
cover it and freeze until firm.
To serve, dip the base of streamer into hot water, turn onto
the serving dish. ENJOY.
