Mums Raspberry Bomb Recipes

MUM'S RASPBERRY BOMB

Mum's Raspberry Bomb image

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

Ingredients

250 ml double cream (heavy)
250 g raspberries (about 1 punnet)
100 g icing sugar (confectioners)
6 small meringues, roughly crushed
1 tablespoon brandy (optional)
1 teaspoon vanilla extract

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 BOMB WITH RASPBERRY SAUCE

Frozen Chocolate Bomb with Raspberry Sauce image

Provided by Robert Irvine : Food Network

Categories dessert

Time 4h5m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons sugar
1 tablespoon water
1 cup fresh raspberries
1 pint vanilla ice cream
1/3 cup heavy whipping cream
1 tablespoon unsalted butter
1/2 cup dark chocolate squares
Colored sugar or jimmies, for garnish
4 chocolate brownie squares (store-bought or homemade)
Whipped cream, for garnish, optional

Steps:

In a large skillet over medium heat, add the sugar, water and raspberries. Cook until the sugar and the raspberries are wet and paste-like, about 8 minutes. Strain the mixture into a small bowl to remove the seeds. Line a small baking sheet with parchment paper. Spoon a little of the mixture, to form disks the size of a penny, onto the baking sheet. Freeze until hardened, about 2 hours.
To make the frozen bomb, using a 3 to 4-ounce ice cream scoop, put 8 full-sized scoops of ice cream onto a chilled platter. Next, remove the fruit disks from the freezer and from the bottom of the ice cream insert the fruit disk into the center of the ice cream. Continue this method until all are done. Return them to the freezer to set up nicely, this should take about 1 hour.
In a small saucepan, bring the cream and the butter to a boil over medium heat. Break up the chocolate into small pieces, add them to a stainless steel bowl and pour in the heated cream and butter mixture. Allow to stand for 5 minutes, then whisk until all the ingredients are well incorporated. Keep warm.
Remove the ice cream from the freezer. Stick a fork into the bottom of the ice cream and dip it into the melted chocolate to cover completely. Put the chocolate bomb on a wire cooling rack with a baking sheet underneath (to catch any dripping chocolate). Repeat with remaining ice cream and chocolate. Sprinkle with colored sugar or jimmies and return to the freezer.
To finish, cut the brownie squares in half, horizontally, making 8 squares. Using a cookie cutter, cut out circles a little bigger that the ice cream bomb. Arrange the circles on serving plates and top each with an ice cream bomb. Garnish with whipped cream, if desired.

RASPBERRY BOMB SHAKE

Raspberry Bomb Shake image

Make and share this Raspberry Bomb Shake recipe from Food.com.

Provided by Molly53

Categories Smoothies

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

16 ounces plain low-fat yogurt (either store-bought or Delicious Rolls)
10 ounces package frozen raspberries, unthawed
1 -2 tablespoon honey (optional)

Steps:

Place all ingredients into a blender; whirl until smooth.
Pour into chilled glasses.

Nutrition Facts : Calories 288.6, Fat 3.7, SaturatedFat 2.3, Cholesterol 13.6, Sodium 159.6, Carbohydrate 53.1, Fiber 6.2, Sugar 46.8, Protein 12.9

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