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.

QUICK RASPBERRY JAM

Quick Raspberry Jam image

To preserve the fresh taste of raspberries, this method for jam uses just a little sugar and cooks the fruit for less than 10 minutes. The wide surface area of a skillet helps the berries break down and the sugar melt into syrup quickly. The resulting jam can be refrigerated or enjoyed right away while it's still warm. Tangy and not too sweet, it's delicious slathered over biscuits, scones or toast, spooned over yogurt or oatmeal, or used in savory dishes, like biscuit breakfast sandwiches or grilled pork.

Provided by Genevieve Ko

Categories jams, jellies and preserves

Time 10m

Yield About 2/3 cup

Number Of Ingredients 3

Ingredients

1 (6-ounce/170-gram) container of raspberries (1½ cups)
1/3 cup/76 grams granulated sugar
1/2 teaspoon fresh lemon juice

Steps:

Combine the raspberries, sugar and lemon juice in a large skillet. Set over medium heat and stir until the sugar dissolves and starts to boil, 1 to 2 minutes.
Reduce the heat to medium-low and cook, stirring often and gently smashing the berries, until the liquid thickens to the consistency of syrup, 4 to 5 minutes. Skim off and discard any pale pink foam on the surface. Remove from the heat.
Cool until warm or room temperature to use immediately or transfer to a jar and refrigerate until ready to use. The jam can be refrigerated for up to 1 week.

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