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