Christmas Ice-Cream Bombe - cooking recipe

Ingredients

1 large mango, finely chopped
160 g tinned pineapple chunks, drained
60 ml Grand Marnier
250 g fresh strawberries, pureed
400 g condensed milk
600 ml whipping cream
80 g honey-nougat chocolate bars, chopped
35 g unsalted pistachios, roughly chopped
extra strawberry, halved, to garnish

Preparation

Lightly grease a 2 litre pudding basin and lime with plastic wrap, allowing the wrap to hang over the sides of the basin. Put in freezer until ready to use. Drain the mango and pineapple in a sieve.
Mix the Grand marnier, strawberry puree and condensed milk in a large bowl. Whisk the cream to soft peaks, then add to the bowl and continue whisking until thick. Fold in the drained fruits, nougat and pistachios. Pour the mixture into the pudding basin, cover with plastic wrap and allow to freeze over night or until firm.
To serve, remove the plastic wrap from the base and invert the pudding onto a chilled serving plate. Remove the bowl, but leave the plastic wrap and refrigerate for 15-25 minutes to soften slightly.
To serve, remove the plastic and de3corate the bombe with strawberries.