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Recipe: Cardamom Bun Bombe

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There’s no meringue required for Rachel Khoo’s cardamom bun bombe dessert – just a few simple ingredients styled into an impressive ensemble. If you dare to take a more homemade approach, whip up your own Swedish buns and a batch of vanilla ice cream and revel in the fact that you’ve gone the extra ten miles.

‘If you happen to have day-old, slightly stale buns lying around, this is a good way of using them up. I’ve also made this dessert using bought buns when I’ve been short of time and need a quick and easy dessert for a dinner party.’ — Rachel Khoo

Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Cardamom bun bombe / Kardemummabullar bombe

Top tips

Use a knife run under hot water to cut the bombe.

Cardamom can be replaced with other spices, such as cinnamon, ground ginger and allspice.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

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Preparation Time30 MINUTES

Cooking Time10 MINUTES

Resting Time4 hours 0 MINUTES

Serves6-8

LevelEasy


ingredients

200g golden or date syrup
200g caster sugar
2 tsp ground cardamom
½ tsp fine sea salt
300ml double cream
2 litres good-quality vanilla ice cream
12–14 shop-bought cardamom or cinnamon buns

Top tips

Use a knife run under hot water to cut the bombe.

Cardamom can be replaced with other spices, such as cinnamon, ground ginger and allspice.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown. Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool.

2

Take the ice cream out of the freezer and put into the fridge to soften slightly.

3

Line a medium-sized bowl with cling film, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut side down in the bowl, so the bowl sides are fully covered.

4

Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess cling film and freeze for at least 4 hours.

5

To serve, take the bombe out of the freezer 15 minutes before serving. Open up the cling film at the top, place a serving plate over the bowl and turn upside down. Remove the cling film and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.

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Preparation Time30 MINUTES

Cooking Time10 MINUTES

Resting Time4 hours 0 MINUTES

Serves6-8

LevelEasy


ingredients

200g golden or date syrup
200g caster sugar
2 tsp ground cardamom
½ tsp fine sea salt
300ml double cream
2 litres good-quality vanilla ice cream
12–14 shop-bought cardamom or cinnamon buns

Top tips

Use a knife run under hot water to cut the bombe.

Cardamom can be replaced with other spices, such as cinnamon, ground ginger and allspice.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown. Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool.

2

Take the ice cream out of the freezer and put into the fridge to soften slightly.

3

Line a medium-sized bowl with cling film, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut side down in the bowl, so the bowl sides are fully covered.

4

Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess cling film and freeze for at least 4 hours.

5

To serve, take the bombe out of the freezer 15 minutes before serving. Open up the cling film at the top, place a serving plate over the bowl and turn upside down. Remove the cling film and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.

SHOW MORE
SHOW LESS

There’s no meringue required for Rachel Khoo’s cardamom bun bombe dessert – just a few simple ingredients styled into an impressive ensemble. If you dare to take a more homemade approach, whip up your own Swedish buns and a batch of vanilla ice cream and revel in the fact that you’ve gone the extra ten miles.

‘If you happen to have day-old, slightly stale buns lying around, this is a good way of using them up. I’ve also made this dessert using bought buns when I’ve been short of time and need a quick and easy dessert for a dinner party.’ — Rachel Khoo

Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Cardamom bun bombe / Kardemummabullar bombe

1

Start by making a caramel. Pour the syrup into a large, heavy-based pan, followed by the sugar, cardamom and salt. Place on a hot heat. Swirl the pot around every minute or so to help incorporate the sugar. Once the caramel starts to simmer, cook for a further 5 minutes or until a dark golden brown. Take off the heat. Gradually incorporate the cream – be careful, as the mixture will splutter and rise. Fill a bowl with water and ice, place the caramel pot on top of the ice and leave to cool.

2

Take the ice cream out of the freezer and put into the fridge to soften slightly.

3

Line a medium-sized bowl with cling film, leaving some excess to fold over the top to cover. Cut the cardamom buns in half and place some of them cut side down in the bowl, so the bowl sides are fully covered.

4

Beat the softened ice cream and swirl in a third of the cooled caramel. Set aside the rest for serving. Spoon the ice cream into the bowl and press it down. Cover the ice cream with the remainder of the bun halves. Wrap with the excess cling film and freeze for at least 4 hours.

5

To serve, take the bombe out of the freezer 15 minutes before serving. Open up the cling film at the top, place a serving plate over the bowl and turn upside down. Remove the cling film and leave to thaw slightly. Right before serving, pour over the remainder of the caramel sauce.

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Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

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