Cocktails - Winter bombe recipes

Author: Judith Hidvegi  

Treat yourself to a tasty drink, invented by Jamie’s friend, cocktail maestro J Rivera. An almost instant dessert or posh little palate cleanser for dinner parties – perfect for summer

Jam daiquiri

Jam daiquiri
Treat yourself to a tasty drink, invented by Jamie’s friend, cocktail maestro J Rivera. You can go traditional and make it for one, serving it up in a martini glass or coupe, or batch up the recipe and go for more of a long drink. Enjoy.
Provided by: J Rivera
Total time: 5 minutes
Yields: 1 serving
Number of ingredients: 8
  • 50 ml white rum
  • 20 ml freshly squeezed lime juice
  • 10 ml sugar syrup , (see below)
  • 1 tablespoon raspberry or strawberry jam
  • soda water , optional
  • 1 slice of lime , 1 raspberry or 1 strawberry, optional
  • 4 tablespoons caster sugar
  • Calories: 194 calories
  • Fat: 0 g fat
  • Saturated Fat: 0 g saturated fat
  • Protein: 0.2 g protein
  • Carbohydrate: 18.5 g carbohydrate
  • Sugar: 16.7 g sugar
  • Sodium: 0 g salt
  • Fiber: 0.3 g fibre
How to cook:
  1. To make the sugar syrup, place the sugar and 2 tablespoons of water in a small pan on a medium-high heat. Bring to the boil and let it bubble until the sugar has dissolved. Take it off the heat and leave to cool. This is more than you need but store it in an airtight jar and it will keep for a few weeks.
  2. Put all the ingredients in a cocktail shaker with lots of ice cubes and give it a good hard shake, then strain it into a coupe or martini glass.
  3. If you don't have a cocktail shaker, you can batch this recipe up and put all the ingredients in a blender, replacing the ice with 40ml filtered water per cocktail. Blend, then strain into a sterilised bottle and keep in the fridge for up to 4 days.
  4. If you're looking for something a little lighter, pour your cocktail into a whisky glass over ice cubes and top up with a splash of soda, giving it a quick stir before tucking in. Garnish with a slice of lime, or a fresh raspberry or strawberry.
Notes: Raspberry Jam Recipe Jamie Oliver, raspberry jam recipe jamie oliver is important information accompanied by photo and HD pictures sourced from all websites in the world. Download

Jamie's Summer Jam

Jamie Oliver launches his next search for the UK's best unsigned band. For full details visit Duration: 2:16

Jam Margarita | Jamie Oliver

Jamie's mixing a little sweentess into a classic cocktail perfect for the summer nights.Thanks Duration: 2:31

Winter bombe

Winter bombe
Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.
Provided by: Jamie Oliver
Total time: 20 minutes
Yields: 12 servings
Number of ingredients: 10
  • 2 x 500 g tubs of quality vanilla ice cream
  • 1 kg panettone
  • 125 ml Vin Santo
  • 3 heaped tablespoons quality raspberry jam
  • 100 g tinned cherries , in juice
  • 75 g glacé clementines (or other glacé fruit)
  • 1 clementine
  • 50 g shelled pistachios
  • 300 g quality dark chocolate (70%)
  • 25 g unsalted butter
  • Calories: 648 calories
  • Fat: 31.9 g fat
  • Saturated Fat: 15.2 g saturated fat
  • Protein: 11.3 g protein
  • Carbohydrate: 78.1 g carbohydrate
  • Sugar: 48.7 g sugar
  • Sodium: 0.5 g salt
  • Fiber: 5.8 g fibre
How to cook:
  1. This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
  2. Get the ice cream out of the freezer so it can soften a little while you get things ready.
  3. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
  4. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
  5. Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
  6. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
  7. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
  8. Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
  9. Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
  10. Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
  11. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.
Notes: Jam Margarita | Jamie Oliver, Jamie's mixing a little sweentess into a classic cocktail perfect for the summer nights.Thanks Duration: 2:31

Queen of puddings

Queen of puddings
A classic dessert that is sure to win your family over – sweet and soft, this Queen of puddings recipe is easy to do and feeds 6 people.
Provided by: Mrs Harris
Total time: 80 minutes
Yields: 6 servings
Number of ingredients: 7
  • 25 g butter , plus extra for greasing
  • 285 ml milk
  • 100 g sugar
  • 85 g fresh white breadcrumbs
  • 1 large lemon
  • 2 large free-range eggs
  • 2 tablespoons raspberry jam
  • Calories: 227 calories
  • Fat: 6.6 g fat
  • Saturated Fat: 3.2 g saturated fat
  • Protein: 5.9 g protein
  • Carbohydrate: 35.7 g carbohydrate
  • Sugar: 26.1 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Preheat the oven to 180ºC/gas 4. Grease a 20cm pie dish.
  2. Place the butter, milk and 1 tablespoon of sugar in a saucepan over a low heat and bring almost to the boil, stirring occasionally.
  3. Place the breadcrumbs in a bowl and pour over the hot milk mixture. Allow to soak for 15 minutes.
  4. Separate the egg yolks and whites, and lightly beat the yolks.
  5. Stir the lemon zest and juice into the soaked bread mixture, then add the beaten egg yolks.
  6. Pour into the pie dish and bake in the oven for 25 to 30 minutes, or until firmly set.
  7. Remove and allow to cool, leaving the oven on.
  8. Lightly warm the jam in a pan, then spread it evenly over the pudding.
  9. For the meringue topping, whisk the egg whites until soft peaks form, then gradually add the remaining sugar and whisk until smooth and glossy.
  10. Spread the meringue over the jam and return the pudding to the oven for 15 to 20 minutes, or until the meringue is lightly browned on top. Serve the pudding hot, with cream.
Notes: How to make a jam roly-poly, 1 small knob of unsalted butter , for greasing · 250 g self-raising flour · 125 g shredded suet · 25 g caster sugar , plus extra for sprinkling

Yoghurt with blueberry jam and elderflower cordial

Yoghurt with blueberry jam and elderflower cordial
An almost instant dessert or posh little palate cleanser for dinner parties – perfect for summer
Provided by: Jamie Oliver
Total time: 5 minutes
Yields: 4 servings
Number of ingredients: 4
  • 500 g good-quality Greek or natural yoghurt
  • 4 tablespoons blueberry jam
  • 8 tablespoons elderflower cordial
  • 4 sprigs of fresh mint
  • Calories: 235 calories
  • Fat: 11.9 g fat
  • Saturated Fat: 7.4 g saturated fat
  • Protein: 5.8 g protein
  • Carbohydrate: 26.2 g carbohydrate
  • Sugar: 22.9 g sugar
  • Sodium: 0.28 g salt
  • Fiber: 0.5 g fibre
How to cook:
  1. This is a fantastic quick recipe for those days when you don't want to spend ages knocking up a dessert. Or it can be a really good intermediate palate cleanser before your main course. It can be made with any jam you like, but blueberry jam is particularly tasty. Try strawberry or raspberry too.
  2. Divide your yoghurt between 4 dessert bowls or small glasses. Spoon over your blueberry jam, cover with your elderflower cordial, and top with a sprig of mint.
Notes: Microwave raspberry or strawberry jam recipe, Homemade jam - ready in less than 30 minutes 450 g Raspberries, frozen Baked Feta & Tomatoes | Cheese Recipes | Jamie Oliver.
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