Parfaits and Bombes

Impressive and sumptuous, this collection of recipes will wow guests at any dinner party or special occasion. You’ll need to leave yourself a little longer to prepare the bombes, but they will be well worth the effort.

White Chocolate Parfait

A rich, smooth ice-cream with a distinctive taste that reminds me of my childhood. Serve with Coffee & Rum Ripple and Brandy Snaps stuffed with whipped cream.

Makes about 750 ml/1¼ pints/3 cups

75 g/3 oz/1/3 cup soft brown sugar

60 ml/4 tbsp water

75 g/3 oz white chocolate, broken into pieces

4 egg yolks

450 ml/¾ pint/2 cups double (heavy) cream

1 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 5 minutes until it becomes a light syrup. Leave to cool slightly.

2 Meanwhile, melt the chocolate in a heat-resistant bowl, placed over a pan of simmering water, stirring occasionally.

3 In another bowl, whisk the egg yolks, then, while still whisking, pour in the slightly cooled syrup. Add the melted chocolate and whisk well to combine. Leave to cool.

4 Stir in the cream. Chill in the fridge for 30 minutes.

5 Pour the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

6 Transfer to a freezer container and freeze for at least 4 hours until firm.

Chocolate Parfait

The combination of coffee and chocolate works really well in this unusual ice-cream. Serve it on special occasions with a spoonful of whipped cream and perhaps a dash of brandy.

Makes about 750 ml/1¼ pints/3 cups

75 g/3 oz/1/3 cup caster (superfine) sugar

60 ml/4 tbsp water

100 g/4 oz plain (semi-sweet) chocolate, broken into pieces

4 egg yolks

30 ml/2 tbsp instant coffee

15 ml/1 tbsp hot water

450 ml/¾ pint/2 cups double (heavy) cream

1 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 5 minutes until it becomes a light syrup. Leave to cool slightly.

2 Meanwhile, melt the chocolate in a heat-resistant bowl, placed over a pan of simmering water, stirring occasionally.

3 In another bowl, whisk the egg yolks, then, while still whisking, pour in the slightly cooled syrup. Add the melted chocolate and whisk well to combine. Leave to cool.

4 Dissolve the instant coffee in the water and add to the cream. Stir the coffee cream into the egg mixture and mix thoroughly. Chill in the fridge for 30 minutes.

5 Pour the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

6 Transfer to a freezer container and freeze for at least 4 hours until firm.

Jam Roly-poly Bombe

This luxurious dessert would make a great alternative to Christmas pudding. Most of the preparation can be done in advance, leaving you free on the big day. Serve with whipped cream.

Makes 1.2 litres/2 pints/5 cups

For the sorbet centre:

450 g/1 lb fresh ripe strawberries

50 g/2 oz/¼ cup granulated sugar

150 ml/¼ pint/2/3 cup water

30 ml/2 tbsp strawberry jam

For the ice-cream outer layer:

1 quantity of French Vanilla ice-cream

1 Line a 1.2 litre/2 pint/5 cup pudding basin with clingfilm (plastic wrap).

2 Hull the strawberries and wash them well under cold running water, then reserve a few to decorate. Transfer the remaining strawberries to a food processor or liquidiser and blend until puréed.

3 Put the sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 5 minutes until it becomes a light syrup. Remove from the heat and leave to cool.

4 Meanwhile, allow the vanilla ice-cream to soften slightly, then pack the mixture into the prepared bowl using the back of the spoon and leaving a hollow in the middle for the sorbet. Cover with clingfilm and freeze until firm.

5 Stir the strawberry purée into the syrup. Chill in the fridge for 1 hour.

6 Pour the mixture into the ice-cream maker and churn for about 20 minutes until thick and granular.

7 Fill the hollow in the ice-cream with the strawberry sorbet and freeze for another 2 hours until firm.

8 Make a slight hollow in the sorbet and fill with the jam, then freeze for a further 1 hour.

9 When ready to serve, invert the bombe on to a chilled plate and peel off the clingfilm. Decorate with the reserved strawberries.

Citrus Bombe

This combines a fresh orange sorbet with a creamy lemon ice-cream. Serve with Lemon & Lime Sauce and whipped cream for a perfect end to any main course.

Makes 1.2 litres/2 pints/5 cups

For the sorbet centre:

1 quantity of Orange Sorbet

For the ice-cream outer layer:

3 large lemons

175 g/6 oz/¾ cup caster (superfine) sugar

150 ml/¼ pint/2/3 cup water

2 egg whites

300 ml/½ pint/1¼ cups double (heavy) cream

100 ml/3½ fl oz/scant 1 cup plain yoghurt

1 Line a 1.2 litre/2 pint/5 cup pudding basin with clingfilm (plastic wrap).

2 Thoroughly scrub the lemons in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest. Squeeze the juice.

3 Put the lemon juice and zest, sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 5 minutes until it becomes a light syrup.

4 Lightly whisk the egg whites then, while still whisking, pour in the hot syrup. Leave to cool.

5 Stir in the cream and yoghurt. Chill in the fridge for 1 hour.

6 Spoon the mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy.

7 Transfer to a freezer container and freeze for about 4 hours until almost firm.

8 Allow the ice-cream to soften slightly, then pack it into the prepared bowl using the back of the spoon and leaving a hollow in the middle for the sorbet. Cover with clingfilm and freeze until firm.

9 Fill the hollow in the ice-cream with the Orange Sorbet and freeze for another 2 hours until firm.

10 When ready to serve, invert the bombe on to a chilled plate and peel off the clingfilm.

Summer Fruits Bombe

You can use fresh summer fruits for this ice-cream dessert if you wish, but I find the frozen packs of summer fruits much quicker and easier, and the quality is always reliable. Decorate with Hot Raspberry Sauce.

Makes 1.2 litres/2 pints/5 cups

For the sorbet centre:

2 x 225 g/8 oz packs of frozen summer fruits

600 ml/1 pint/2½ cups water

250 g/9 oz/1¼ cups granulated sugar

2 egg whites

For the ice-cream outer layer:

1 quantity of French Vanilla ice-cream

1 Line a 1.2 litre/2 pint/5 cup pudding basin with clingfilm (plastic wrap).

2 Wash the fruit and place in a heavy-based saucepan with 175 ml/6 fl oz/¾ cup of the water and 50 g/2 oz /¼ cup of the sugar. Bring to the boil, then reduce the heat and simmer for 10 minutes until very soft. Leave to cool.

3 Once cool, purée the fruits in a food processor or liquidiser. Press the purée through a sieve (strainer), using the back of a spoon; discard the seeds and skin.

4 Put the remaining sugar and water into a heavy-based pan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 5 minutes until it becomes a light syrup. Remove from the heat and leave to cool.

5 Meanwhile, allow the vanilla ice-cream to soften slightly, then pack the mixture into the prepared bowl using the back of a spoon, leaving a hollow in the middle for the sorbet. Cover with clingfilm and freeze until firm.

6 Stir the fruit purée into the syrup.

7 Whisk the egg whites until they form stiff peaks, then fold in the fruit mixture. Chill in the fridge for 1 hour.

8 Spoon the mixture into the ice-cream maker and churn for about 20 minutes until thick and granular.

9 Fill the hollow in the ice-cream with the fruit sorbet and freeze for another 2 hours until firm.

10 When ready to serve, invert the bombe on to a chilled plate and peel off the clingfilm.

Xmas Pudding Bombe

This spectacular dessert will make a fine addition to that special Christmas lunch. Decorate the bombe with a sprinkling of chocolate curls and serve with Hot Chocolate Sauce.

Makes 1 litre/1¾ pints/4¼ cups

For the sorbet centre:

400 ml/14 fl oz/1¾ cups water

45 ml/3 tbsp maple syrup

100 g/4 oz/½ cup granulated sugar

75 g/3 oz cocoa (unsweetened chocolate) powder

50 g/2 oz/¼ cup plain (semi-sweet) chocolate, broken into pieces

For the ice-cream outer layer:

1 quantity of White Chocolate Chip ice-cream

1 Line a 1.2 litre/1¾ pint/5 cup pudding basin with clingfilm (plastic wrap).

2 Mix the water, syrup and sugar in a heavy-based saucepan and gradually whisk in the cocoa (unsweetened chocolate) powder. Cook over a low heat until the sugar has dissolved.

3 Remove the pan from the heat and whisk in the chocolate, a little at a time, until it is well combined. Leave to cool.

4 Meanwhile, allow the White Chocolate Chip ice-cream to soften slightly, then pack the mixture into the prepared bowl using the back of the spoon, leaving a hollow in the middle for the sorbet. Cover with clingfilm and freeze until firm.

5 Pour the sorbet mixture into the ice-cream maker and churn for about 20 minutes until thick and granular.

6 Fill the hollow in the ice-cream with the chocolate sorbet and freeze for a further 2 hours until firm.

7 When ready to serve, invert the bombe on to a chilled plate and peel off the clingfilm.

Tiramisu Bombe

For a true Italian flavour, serve this superb bombe with a spoonful of the wonderfully rich Mascarpone cream cheese and a few Amaretti Biscuits.

Makes 1 litre/1¾ pints/4¼ cups

For the sorbet centre:

400 ml/14 fl oz/1¾ cups water

100 g/4 oz/½ cup granulated sugar

250 ml/8 fl oz/1 cup very strong black coffee, cooled

15 ml/1 tbsp Kahlua liqueur

2 egg whites, lightly beaten

For the ice-cream outer layer:

1 quantity of French Vanilla ice-cream

1 Line a 1.2 litre/1¾ pint/5 cup pudding basin with clingfilm (plastic wrap).

2 Put the water and sugar in a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for 5 minutes until it becomes a light syrup. Remove from the heat and leave to cool.

3 Meanwhile, allow the vanilla ice-cream to soften slightly, then pack the mixture into the prepared bowl using the back of a spoon, leaving a hollow in the middle for the sorbet. Cover with clingfilm and freeze until firm.

4 Add the coffee and Kahlua liqueur to the syrup and mix well. Chill in the fridge for 1 hour.

5 Pour the mixture into the ice-cream maker and churn for about 20 minutes until it becomes thick and granular. While the machine is still turning, add the egg whites and churn for a further 2 revolutions until combined.

6 Fill the hollow in the ice-cream with the coffee sorbet and freeze for a further 2 hours until firm.

7 When ready to serve, invert the bombe on to a chilled plate and peel off the clingfilm.