Bombe Jamaica

Recipe by
Total Time:
11 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Freeze Recipe
Difficulty: Hard

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  • 1 1.5 cups - chopped glace fruits
  • 1.5 cup - mango nectar
  • 3 - eggs
  • 125 g - sugar
  • 1 cup - heated cream
  • 1 cup - hot milk
  • 5 tsp - instant coffee
  • 1/3 cup - hot water
  • 1 cup - whipping cream

How to Make Bombe Jamaica

  • Soak glace fruit overnight in mango nectar.
  • Drain, reserving mango nectar.
  • Beat eggs and sugar until thick and pale.
  • Then beat in hot cream and milk.
  • Pour into a heavy-bottomed saucepan.
  • Cook over low heat until mixture thickens and coats the back of a spoon.
  • This will take about 15 minutes.
  • Don't try to hurry it, or you could end up with scrambled eggs.
  • Strain, then stir in coffee and 6/8 tsp reserved mango nectar.
  • Cover with waxed paper or cling wrap to prevent a skin forming.
  • Chill in freezer.
  • Just before ice cream has frozen completely, beat the mixture again.
  • Alternatively, freeze in an ice-cream maker.
  • Whip cream until thick, then gently fold in glanced fruits. Chill in refrigerator.
  • Line a 6-cup metal charlotte mould, bombe mould or pudding bowl, with two-thirds of ice cream.
  • Freeze until firm.
  • Fill up centre with fruit and cream mixture and top with remaining ice cream.
  • Cover with waxed paper and freeze overnight.
  • To turn out: Dip base of mould in cold water to release bombe.
  • Invert a serving plate over top of mould, invert and remove mould.
  • Decorate with cream swirls and coffee beans and serve chilled.