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Rum butter stollen and caramel bombe

Rum butter stollen and caramel bombe
Photography by: Sam Wilkinson

Rum butter stollen and caramel bombe

Recipe by: Claire Winstanley 

Serves: 8
Preparation time: 5 minutes
Chilling time: 12- 24hrs
1 Rum butter stollen
1L Vanilla ice cream
1 caramel swiss roll
100g white chocolate
Line a dome shaped bowl with plastic wrap. Slice the swiss roll into 2cm thick rounds and line the inside of the bowl, pressing the rounds closely together. Break up the stollen into smaller pieces and mix with the ice cream until evenly combined. Spoon into the centre of the bowl lined with swiss roll. Top with the last pieces of swiss roll, wrap in plastic and place in the freezer for 12-24hrs. Remove from the freezer and unmold. Melt white chocolate and drizzle over the rounded side of the bombe.

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