The fantastically whimsical pair, Bompas & Parr, have very kindly shared some of their brilliant recipes with us. From a super fruity dessert to a delicious new cocktail, Bompas & Parr's creations are sure to delight.
Tutti-Frutti Bombe
Adapted for Stylist by Bompas & Parr
The term Tutti-Frutti is Italian, meaning ‘all the fruits’. It’s used to describe a whole landscape of different desserts that combine several fruity flavours and are studded with a kaleidoscope of chopped, poached, candied, crystallised and stylishly prepared little fruit pieces.
Visit Italy to find Tutti Frutti ice-creams, pastries and candies. Curiously Tutti Frutti is also a European ‘erotic TV show’ from the late ‘80s and early ‘90s where pneumatic contestants and stripping formed the greater part of the entertainment. Though tawdry, the game show was innovative in pioneering early 3D technology.
Here’s a suitably suggestive version of the dessert. Let’s get sticky!
INGREDIENTS
1 litre pineapple ice cream
250g sugar
100ml water
8 egg yolks
400ml Chantilly cream
1 tbsp kirsch
400g candied fruits
100g raisins soaked in rum and drained well
Assorted glace cherries, candied angelica and almonds.
METHOD
Line a bombe mould with the ice cream and put in the freezer to harden.
Make a sugar syrup by bringing the water to a boil, taking off the heat and stirring in the sugar until it is totally dissolved.
Now place the saucepan in a bain marie/water bath and blend in 8 egg yolks.
Whisk on a hob until frothy, strain, and whisk once more in a basin.
Now mix in the Chantilly cream, kirsch, candied fruits and raisins. Pour into the mould and freeze for 4 hours.
Once you un-mould, stud the bomb with candied cherries, angelica and almonds each chopped down to your own design. We like to take inspiration for our decoration from architecture or anatomy depending on mood, weather and who we are serving it to. Breast or dome, it’s up to you.
The Brittany – Vodka & Soda
Adapted for Stylist by Bompas & Parr
The combination of vodka and fruit has resulted in some of the most compelling drinks of the 20th century such as the Harvey Wallbanger, the Screwdriver, the Sea Breeze, the Sex on the Beach and the Woo Woo. In the 21st century the combination is set for a powerful comeback. Perhaps our Brittany is the drink to do this, encouraging people to offer ecstatic libations to the sky.
INGREDIENTS
50ml ‘Sipping’ vodka or a decent quality vodka with some flavour characteristics of its own (from the freezer)
150ml soda water (from the fridge)
1 lemon wedge
1 lime wedge
1 orange wedge
1 maraschino cherry
Ice, to chill
METHOD
To serve, fill a large wine glass with ice, add the vodka, top up with the soda and give it a whirl with a bar spoon. Jam in the fruit (all you can get your hands on) and serve with a straw.
The ratio of 1:3, vodka to soda means that this recipe can be scaled up with ease for party occasions, galas or making oversized drinks. Just mix it all up in a jug, pour over the ice-charged glasses and share with the crowd.
Fruit Ice lollies
Adapted for Stylist by Bompas & Parr
Though we do some pretty extreme things to our tongues (hot drinks, ices) we need it to be fit enough to taste and alert us to potential poisons. It is constantly regenerating itself. The average life for a taste bud is only 10 days so within a month your entire taste apparatus is refreshed.
Marinade on this as you attentively lick your fruit ice.
INGREDIENTS
For 6–8 ice lollies
You will need store brought plastic lolly moulds to make these fellows
Lolly base
900g caster sugar
1 litre boiling water
6 lemons
100ml orange juice
Fresh Fruits
1 blood orange, peeled and sliced
4 strawberries
1 peach, stoned and sliced
8 blueberries
8 raspberries
METHOD
Begin by making a simple syrup with the sugar and boiling water. Allow to simmer in a saucepan over the heat until completely dissolved, then allow to cool. Juice 6 lemons to get roughly 130ml of fresh lemon juice, and add 100ml orange juice. Combine this with the sugar syrup for your lolly base.
Now select the fresh fruits for your lolly. We recommend a slice of blood orange, strawberry, peach, blueberry and fresh raspberry goes into each 150ml ice. Carefully place the first of the fresh fruit slices in a lolly mould, say the blueberry, raspberry and blood orange then fill hallway up the mould with the lolly juice mixture. Allow to freeze for 30 minutes. Remove from the freezer, and add the peach slice and strawberry. To complete the lolly, fill to the top with the more lolly juice liquid and insert the stick. The pre-frozen lolly part should make keeping the stick in the middle a little easier. Place back in the freezer and allow to freeze for a further 2 hours before serving
For more amazing tips and ideas from Bompas & Parr, check out their talk at innocent smoothies' evening all about taste as part of innocent inspires.
undefined
By signing up you agree to occasionally receive offers and promotions from Stylist. Newsletters may contain online ads and content funded by carefully selected partners. Don’t worry, we’ll never share or sell your data. You can opt-out at any time. For more information read Stylist’s Privacy Policy
Thank you!
You’re now subscribed to all our newsletters. You can manage your subscriptions at any time from an email or from a MyStylist account.