Jump to Main ContentJump to Primary Navigation

Delightful Creations from Bompas & Parr


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!


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.


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.


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


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.


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


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.



Drop everything: chocolate butter is finally here

The stuff breakfast dreams are made of

by Sarah Biddlecombe
26 Oct 2016

Cool cocktail recipes with unusual ingredients

Expert mixologist Oskar Kinberg reveals his sipping secrets

by Amy Swales
26 Oct 2016

Our kind of cauldron: darkly delicious Halloween cocktail recipes

Jacked-up Negronis and chilli-laced concoctions

by Amy Swales
25 Oct 2016

Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016

No more bar queues: meet the wine glass that automatically refills

*Approach with caution*

by Harriet Hall
19 Oct 2016