| 60g macadamia nuts |
toast in moderate oven roughly 5 minutes, cool. Chop roughly |
Fold in. Spoon into a 6 cup mould, leaving hollow in centre. Cover with foil, freeze until firm. |
| 1 1/2 l vanilla ice cream |
beat with wooden spoon until just softened |
| 2 large ripe mangoes |
process until smooth |
Combine in a shallow pan, cover with foil, freeze 1 hour or until just starting to harden |
Spoon mango ice cream into hollow. Cover, freeze until firm. |
Dip mould into sink full of hot water for about 30 seconds, invert bombe onto serving dish. Return to freezer until firm. Decorate with fruit and serve with passionfruit sauce. |
| 1/2 cup sugar |
stir over heat without boiling until sugar dissolves |
boil uncovered without stirring 5 minutes or until syrup thickens slightly, cool |
| 2/3 cup water |
| 2 teaspoons lemon juice |
|
| 300ml heavy cream |
beat until soft peaks form |
|
Fold in, in 2 lots. Freeze until almost firm. Beat well with a fork. |
| passionfruit sauce |
| 6 passionfruit |
|
extract pulp |
| 2 tablespoons orange juice |
|
stir in |
| 2 tablespoons icing sugar |
| 2 tablespoons Grand Marnier |