Serves 6
Vegan
Any utterances of ‘I haven’t got room!’ are sure to be silenced when you present the delicious, dramatic finale of your Christmas feast. This stunning dessert will bring gasps of delight from all your guests. There definitely won’t be any left for Boxing Day!
Ingredients
For the bombe
1 tub Soft Caramel Swedish Glace* frozen dessert
4 slices wholemeal bread
100g demerara sugar
100g marzipan, grated
2 tins black cherries, drained
1 tbsp brandy
For the Sauce
Ingredients:
100g vegan dark chocolate, (minimum 70% cocoa solids)
15g soya margarine
2-3 tbsp soya ‘cream’
To prepare the bombe:
- Pre-heat oven to 200C/400F/Gas Mark 6.
- Make the bread into crumbs using a food processor.
- Mix sugar, breadcrumbs and grated marzipan together and spread out on a large baking tray. Bake for 10 minutes – stir well and put back for another 5 minutes (do not allow to over brown). Remove and cool.
- Meanwhile sprinkle the black cherries with the brandy.
- Place half the black cherries into the bottom of a jelly mould. Spoon the Soft Caramel Swedish Glace into large bowl and break up with a knife. Add the breadcrumb mixture and mix well - do not allow the Swedish Glace to melt.
- Place half of the Swedish Glace mixture on top of the cherries. Press down well. Layer on the remaining black cherries followed by the rest of the Swedish Glace mixture, ensuring that the surface is smooth and level.
- Return to freezer and freeze for a minimum of 2 hours.
- Turn out onto a large plate (easier if you run the mould under a hot tap first). Place in the fridge while you prepare the sauce.
To make the sauce:
- Melt the chocolate with the soya ‘cream’ in a heatproof bowl suspended over a saucepan of barely simmering water. Stir frequently.
- Once the chocolate has melted, add the margarine and stir until melted.
- Pour the hot sauce over the bombe at the table and serve immediately.
*Available in the freezer section of all major supermarkets and health food shops.
Copyright The Vegetarian Society 2005
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