Frozen Chocolate Raspberry Bombs Recipes
MUM'S RASPBERRY BOMB
Raspberries and cream with meringue all frozen together to make mushy fruity creamy heaven! I never can get it just like she does, but its still good none the same. The brandy works well in this and acts more like a flavouring as opposed to a tipple. Simply wonderous, by far the best way to serve raspberries. Thanks Mum!
Provided by robd16
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whip the cream together with the icing sugar, brandy and vanilla.
- Add the raspberries crushing some of them as they go in along with the meringues.
- Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
- Remove from freezer at least 15 minutes before serving.
- Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish) and enjoy!
- Wish you made double.
Nutrition Facts : Calories 360.2, Fat 24.1, SaturatedFat 14.7, Cholesterol 87.3, Sodium 25.3, Carbohydrate 36, Fiber 5, Sugar 28.1, Protein 2.2
FROZEN CHOCOLATE RASPBERRY BOMBS
From Tyler Florence's cookbook "Fresh", these look so good! I will change the heavy cream to coconut cream to make this vegan.
Provided by Sharon123
Categories Dessert
Time 40m
Yield 4-6
Number Of Ingredients 7
Steps:
- Fill the berries:.
- Lay the raspberries out on paper towels and sort through them, discarding any soft or damaged berries.
- Whip the cream until soft peaks form, then add the vanilla and confectioners' sugar. Whip until firm. Using the tip of a paring knife, fill each raspberry with vanilla cream.Then set them out on a tray and freeze for 15-20 minutes, until firm.
- Coat the bombs:.
- Line a flat tray with waxed paper; set aside. Melt the dark chocolate chips in a double boiler(or in microwave). Using toothpicks to hold the berries, dip them in in the dark chocolate so they are completely coated. Work quickly so the cream doesn't melt. Allow the excess chocolate to drip off, and then set the berries on the prepared tray. Repeat dipping the berries until a thick coating of chocolate has formed. Remove the toothpicks, and while the chocolate is still soft, sprinkle the berries lightly with the cacao nibs(if you don't have, use grated dark or bittersweet chocolate) and fleur de sel so they stick to the berries. Freeze the raspberries until firm and serve cold.
Nutrition Facts : Calories 616.9, Fat 48.3, SaturatedFat 29.1, Cholesterol 81.5, Sodium 33.8, Carbohydrate 55.9, Fiber 12.1, Sugar 37.2, Protein 6.8
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