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126 THE ENGLISH HOME THE ENGLISH HOME 127### STAR FRUIT PUNCHServes 6–8I always like to offer an interestingnon-alcoholic alternative, and thisAsian-inspired tropical fruit punch,made from cartons of juice, fits thebill. Pour 250ml passion fruit juice,750ml pineapple juice and 750mllychee juice into a large jug. Addthe leaves from a few mint sprigs,1 thinly sliced lime and 1 sliced starfruit. Cover and chill until serving.Just before serving, stir in 500ml ofsoda water and plenty of ice cubes(pictured on page 125).### CHRISTMAS BOMBEWith a surprise frozen creamy fillingdotted with sweet festive ingredients,this is a great dessert for Christmas. Itlooks impressive, and, best of all, it canbe made well in advance and kept in thefreezer for up to a month. For a speedycheat’s version, replace the creamymeringue filling with good-qualityready-made ice cream.``````Serves 8–10400g good-quality chocolate Swiss roll(jumbo size)390g jar of cherries in kirsch syrup180g caster sugar``````75ml water2 large egg whites300ml double cream50g preserved stem ginger in syrup,chopped, plus 1 tbsp syrup from the jar1 tbsp Grand Marnier or Cointreau50g chopped mixed glacé fruit30g marron glacé (optional), chopped30g shelled pistachio nuts, toasted androughly choppedFew redcurrant sprigs, to finish (optional)Icing sugar, to dust (optional)- Line a two-litre bowl with a doublelayer of cling film, leaving some excessoverhanging the rim. Cut the Swiss rollinto 1cm slices and use to line the baseand sides of the bowl, cutting a few ofthe slices into pieces to fill the gaps asnecessary. Drain the cherries, reservingthe syrup. Drizzle the Swiss roll sliceswith the kirsch syrup, saving a fewtablespoonfuls for the top. Set aside.- Put the sugar and water into a smallheavy-based saucepan and stir over alow heat to dissolve. Increase the heatto high and boil until the syrup registers120°C on a sugar thermometer.Meanwhile, in a large clean bowl, whiskthe egg whites to stiff peaks.- When the sugar syrup is ready, graduallypour onto the egg whites in a steadystream, whisking as you do so. Continueto whisk until the meringue has doubledin volume and the sides of the bowl nolonger feel hot.- In another bowl, whisk the cream tosoft peaks. Fold in the ginger syrup andorange liqueur, followed by the meringuemixture. Taste and sweeten with a littlemore ginger syrup if required. Stir throughthe cherries, chopped ginger, glacé fruit,marron glacé, if using, and choppedpistachios. Spoon into the Swiss roll-linedbowl and level the top.- Cover with the remaining Swiss rollslices, cutting them to fit as necessary.Drizzle with the rest of the kirsch syrup,then fold the excess cling film over thetop to seal.- Place a flat plate on top (one thatjust fits inside the rim) and weigh it downwith a heavy tin. Chill for an hour, thenremove the weight, wrap and freezethe bombe.- To serve, unwrap the bombe and placeon a flat plate or cake stand. Decoratewith sprigs of redcurrants dusted with icingsugar, if preferred, or serve it just as it is.Let it stand at room temperature for about15 minutes before slicing.TEH UK DEC15 Food book extract.indd 126 22/10/2015 15:02