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Make your Christmas go with bang!

Christmas pud ice cream bombes are available from Boho Gelato this year

Shake up your Christmas table this year with a Christmas pud ice cream bombe from Brighton’s master gelato maker Seb Cole, says Nick Mosley.

The ‘bombe glacée’ was the brainchild of French chef Georges Auguste Escoffier, who developed the haute cuisine technique of his predecessor Marie-Antoine Carême who was famously the Prince Regent’s chef at Brighton’s Royal Pavilion.

It’s an extravagant, centrepiece ice cream dessert that is frozen in a spherical mould to resemble a cannonball – or in the case of Boho Gelato, a Christmas pudding. Escoffier gives over 60 recipes in his 19th century Le Guide Culinaire, whereas Boho Gelato’s Seb Cole has kept his selection down to a more reasonable six flavours of which three are dairy – produced with local milk – and three vegan.

Seb says his favourite flavour is the ‘Italian’ with a filling of chocolate, blood orange, cinnamon and fig.

“Its flavour combination reminds me of happy food memories traveling in Italy”, said Seb.

“My partner Lou and our children also get to try everything I make – they are an appreciate testing panel. The kids always go for fruity flavours so they love ‘Berries and Snow’ with raspberry and white chocolate, whereas the ‘Traditional’ filled with Christmas pudding and brandy butter is Lou’s favourite”.

Seb Cole of Boho Gelato

Seb is still a fan of traditional Christmas puddings and mince pies but thinks they’ve started to lose their festive cache with supermarkets now promoting the festive season earlier and earlier each year.

“By the time Christmas Day comes people have eaten so many pies already they are a bit over them”, said Seb. “I think that’s why my ice cream versions are great to bring out. They are something a bit different and unique rather than more of the same”.

The Christmas pud bombes are available to order in advance from Boho Gelato’s website – – and can be collected from their shop in Pool Valley or delivered locally for free on Thursday 16 or Thursday 23 December.

“They are all made uniquely to order though”, added Seb. “So you won’t be able to just come into the shop to buy them ad hoc, although we do have our regular wide range of ice creams and sorbets available to take home by the tub”.

After a busy year, Seb is looking forward to a large family gathering this Christmas.

“All being well, we’ll get the whole family together for food, drink and games to make up for last year”.

“As for next year I want to grab more opportunities, and I’ve been busy developing some fun new ideas. One of them is dog ice cream which my dog Wilby absolutely loves and he’s pretty fussy. I’m confident that it will be a big hit for our pawed pals in the summer”.

Boho Gelato, 6 Pool Valley, Brighton BN1 1NJ,


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