PASHKA ICED BOMBE

Preparation Method :

• Soak the sultanas and the apricots in the amaretto for 20-30 minutes.
• Place the marzipan and custard in a saucepan and heat over a moderate heat, stirring, until the marzipan melts. Allow to cool a little.
• Whisk the cream cheese into the custard mixture and fold in the soaked dried fruit, with soaking liquid, followed by the cream.
• Lightly oil a 1 litre pudding basin and line with cling film. Spoon the pashka into the basin and freeze for about 3 hours.
• To Make The Chocolate Marzipan Balls: Divide the marzipan into 12 pieces and roll into golf balls. Dip the balls into the melted chocolate and place on a piece 1 baking parchment to set.
• To serve, invert the bombe on to the serving dish, peel off the cling film and surround with the chocolate balls.