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Creamy Berry and Nut Bombe

Creamy Berry And Nut Bombe

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An easy way to make a delicious dessert that is perfect for hot South African festive celebrations.

  • Makes : 6 |

  • Prep Time : 5:30 hours |
  • Cook Time : 0 mins
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 3.33 out of 5)
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1 C (250 ml / 135 g) blueberries + extra to serve
1 C (250 ml / 135 g) strawberries, chopped + extra to serve
1 C (250 ml / 250 g) Greek yoghurt
2 Tbsp (30 ml) honey
1 tsp (5 ml) vanilla essence
1 tsp (5 ml) lemon juice
1 C (250 ml) cream
3 Tbsp (45 ml / 45 g) xylitol granules
½ C (125 ml / 70 g) mixed nuts, chopped

To Serve
⅓ C (80 ml / 25 g) desiccated coconut
handful of blueberries
handful of strawberries
mint leaves, to garnish (optional)

Purée the blueberries, strawberries, yoghurt, honey, vanilla essence and lemon juice in a blender until smooth.

Whip the cream until soft peaks form. Add the xylitol granules in 3 batches while continuously whisking until stiff.

Fold the whipped cream and mixed nuts into the berry purée. Pour the mixture into a 1.5L mould or glass bowl. If using a glass bowl, line with clingwrap before pouring the mixture in. Freeze for at least 5 hours or overnight until firm.

To Serve
Remove the bombe from the freezer about 10 minutes before you are ready to serve. Gently dip the outside of the mould or bowl into warm water. This will slightly melt the outside layer of the dessert and allow it to slip out of the mould easily. Place a serving dish or cake stand on top of the mould and turn over, holding the two together, so that the bombe inverts onto the plate.

Sprinkle with the coconut. Using your hands pack some of the coconut onto the side of the bombe. Garnish with extra berries and mint leaves. Slice and serve immediately.

TIP: This mixture will also work well frozen into ice-lolly moulds, or as individual portions.