Bombe Glacée

Method

1. Put a 250 ml bombe mould or small metal pudding basin in the freezer for 15 minutes. Meanwhile, put 20 g of finely diced candied fruit in a small bowl with 1 tsp of kirsch and leave to soak while you work.
2. Take the 150 g of softened vanilla ice cream and, with the back of a cold spoon, press it against the base and sides of the frozen mould in an even layer about 1.5 cm thick, leaving a clear hollow in the centre. Return to the freezer for 30 minutes until the shell is firm.
3. For the pâte à bombe, combine 25 g of caster sugar with 15 ml of water in the smallest saucepan and bring to the boil over a medium heat without stirring. Cook 3-4 minutes to the soft-ball stage, 115C on a sugar thermometer.