Raspberry Bomb Recipes

RASPBERRY BOMB

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)
• Wish you doubled the recipe.

FROZEN CHOCOLATE BOMB WITH RASPBERRY SAUCE

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.

VANILLA AND RASPBERRY BOMBE GLACEE

Steps:

• Line a loaf pan with plastic wrap, fill three-quarter full with the ice cream, cover, and freeze until firm.
• When hard, use a sharp knife and a soup spoon to dig a trench down the center of the ice cream, reserving the ice cream from the trench to make a top later. The trench should leave an inch of vanilla ice cream along with long ends of the pan and go 3/4 of the way down the pan. Refreeze.
• Choose a large metal or glass bowl that will neatly sit on a pot on the stovetop. Put 1 to 2-inches water in the pot and bring to a simmer.
• Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony. Add the puree, and liqueur. Set the bowl over the pot of simmering water, and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream. Remove the bowl from the heat, and set it over a large bowl full of ice cubes. Continue beating until cool.
• Whip the cream to soft peaks and fold it in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set. Soften the reserved "trench" ice cream and spread it over the top to fill the pan to the brim. Freeze again.
• To serve, uncover the loaf mold. Wrap a towel dampened in hot water around the base and hold it upside down. Shake out. Slice with a knife, dipped first in hot water. Refreeze in slice form until ready to serve. Raspberry coulis is the right accompaniment.
• Serving suggestion: Raspberry coulis, for serving .

MUM'S RASPBERRY BOMB

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.