Hallelujah! Hallelujah! Halleluuuuuuuuuuujah!
To be honest though, I did have my doubts when it came to the Orange Bombe.
As a bit of background, I’m generally not a fan of fruity Christmas pudding or (traditional) Hot Cross Buns – I know right! Who doesn’t like these two cherished holiday favourites? (Please don‘t tell Grandma). This is a dirty secret I have been able to keep for many a traditional family Easter breakfast. Orange peel belongs on an orange. It is that simple. It has no right been zested, candied, or infused into chocolate either for that matter. It should just stay where it is and act as a protective barrier to the fruit. And don’t even get me started on currants! I’ll take Celery à la Grecque any day of the week.
Orange Bombe called for orange peel combined with assorted glace fruit. Not convinced. I don’t care how much sugar, or Grand Marnier you add to the mixture. Actually, maybe I do care about the Grand Marnier.
But then came the making, mixing, freezing, unveiling and tasting of Orange Bombe.
Finally some leftovers that we actually wanted to keep!
Cheers resonated through out the dining room. “This isn’t bad jelly, this is good jelly!” Even the orange peel tasted alright. It gave that little bit of crunch to an otherwise gorgeously smooth ice cream. The glace fruit added colour, all with the added bonus of not tasting horrendous – Look out Grandma, I might have to take over making the Hot Cross Buns next Easter! (again, please don’t tell her I said that…)
Orange Bombe has definitely restored my faith that not all food from this era, was… well… disgusting. There might actually be some Michelin star worthy recipes out there and by badjelly, we’re going to find them. (Or get very sick trying).
No doubt next week my dreams will come crashing down!