Chocolate apricot bombe

Tags: French, made, dessert
. 10 steps
ice cream base
6 eggs   Whisk in double boiled over simmering water 10 minutes or until foamy. Cool to room temperature. Pour into metal baking tin, cover, freeze several hours or until firm.
1 1/4 cups castor sugar
300ml double cream Beat until soft peaks form   Fold in
apricot layer Line base and sides of a 6-cup pudding basin with strips of foil. Pour in two thirds of apricot ice-cream, spread evenly up sides of basin. Freeze until firm. Pour chocolate ice cream into hollow, freeze until firm. Soften remaining apricot ice cream, spread over chocolate. Freeze overnight.
3/4 cup dried apricots Combine, bring to boil, reduce heat, simmer 10 minutes or until tender. Blend until smooth. Cool. Beat half the frozen ice cream until smooth, stir in apricots.
3/4 cup water
chocolate layer
60g dark chocolate grate Beat half the frozen ice cream until smooth, stir in chocolate and Cointreau.
2 tablespoons Cointreau
Prepare at least a day ahead. It will keep for up to a month.
The chocolate part is especially nice
Go easy on the sugar