Christmas bombe

Round off your Christmas meal with panache with Andrew Nutter's eye-catching frozen pudding-shaped dessert, served flambé style
By Andrew Nutter
Christmas bombe
  • Rating:
  • Serves: 8
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus freezing and setting
  • Effort: medium



  • 400 g dark chocolate, melted in a bowl about a pan of simmering water
  • 90 ml water
  • 450 g sugar
  • 225 ml egg whites
  • 700 ml whipping cream
  • 4 tbsp mincemeat

To serve

  • 100 g white chocolate, melted in a bowl above a pan of simmering water
  • 2 tbsp mincemeat
  • 2 tbsp brandy, to flambé


1. Line two even-sized plastic bowls or basins with food wrap and brush the insides with the melted dark chocolate. Leave to set. 2. Make a sugar syrup by adding the water to the sugar in a saucepan. Bring to the boil and simmer until the syrup has reduced and reaches soft ball stage. 3. Meanwhile, whisk the egg whites in a large bowl until they become stiff. Whisk in the hot syrup, forming a meringue mixture, and leave to cool for about five minutes. 4. Carefully fold together the meringue mixture, whipping cream and mincemeat. Fill the chocolate-lined pudding bowls with this mixture, cover with cling film and freeze overnight. 5. Carefully remove the frozen mixture from the bowls and stick the flat edges together with some extra melted chocolate to make a ball. If necessary, return to the freezer, where it will keep for a week. 6. Drizzle the frozen chocolate bombe with melted white chocolate, to create a snow effect, and top with the holly. 7. Place the bombe in a cold serving bowl. Take a hot plate and spoon on the mincemeat. Then, place the cold bowl and bombe on top, pour in the brandy and flambé the mincemeat. Serve at once.

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