Ice-Cream Bombe

Ingredients
2.5 oz dried cranberries (Craisins)
1/3 cup orange juice
18 oz mascarpone
3.5 oz caster sugar
1 1/4 cup thickened cream
2 slices candied orange peel, chopped into small pieces
3.5 oz nougat, chopped into small pieces
4 oz good-quality chocolate drops
1 tbs Grand Marnier (optional)
Rosemary sprigs dusted with icing sugar, to decorate
Silver cachous*, to decorate

Directions:
Spray a 6 cup pudding basin with oil and line with plastic wrap.
Place cranberries in a saucepan with orange juice and simmer over low heat for 5 minutes, then cool.
Beat together the mascarpone and sugar until the sugar has dissolved. Add the thickened cream and fold into the mascarpone, then add the cranberries, orange peel, nougat, chocolate drops and the Grand Marnier, if using. Spoon the mixture into the basin and freeze overnight.
When ready to serve, transfer to the fridge for 30 minutes to soften, then turn out and garnish with rosemary sprigs dusted with icing sugar and silver cachous.