ICE CREAM BOMBE
Steps:
- Freeze an 8-inch bowl. When it's cold, place the mango sorbet in the bowl and press it against the sides of the bowl. If you have a 6 1/2-inch bowl the same shape as the 8-inch bowl (such as from a set of nesting bowls), cover it with plastic wrap and press it into the sorbet to make the layer even. Freeze the sorbet for 30 minutes or until firm. Remove the 6 1/2-inch bowl.
- Spread an even layer of softened raspberry sorbet on top of the mango sorbet (a 4 1/2-inch nesting bowl wrapped in plastic wrap helps with this) and freeze for another 30 minutes or until firm. Remove the 4 1/2 inch bowl.
- Finally, spoon in enough softened strawberry ice cream to fill the bowl. Freeze until hard.
- To unmold, dip the bowl up to the rim in warm water. Run a knife around the edge to loosen the bombe and unmold upside down onto a flat plate. You may need to run a flexible metal spatula along the edge of the bombe to release it. Freeze until ready to serve. Serve in wedges.
- Mango Sorbet:
- 3/4 cup sugar
- 5 large ripe mangoes, peeled and seeded
- 1/4 cup freshly squeezed orange juice
- 1/4 teaspoon kosher salt
- Place the sugar and 1/2 cup water in a small saucepan and cook until the sugar dissolves. Set aside.
- Place the mangoes in a food processor fitted with the steel blade and puree. You should have about 5 cups of mango. If you want a smoother sorbet, you can process the puree through a food mill fitted with a medium blade.
- Combine the mango, sugar syrup, orange juice, and salt and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's directions. (The sorbet will be soft.) Serve directly from the ice cream machine.
- Yield: 1 1/2 quarts; 6 servings
RASPBERRY PAVLOVA BOMBE
This impressive ice-cream dessert makes the most of summer fruit. This recipe calls for lining the entire mold with raspberries, which is best done when berries are in season, but this step can be skipped and berries used only on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with parchment; set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat; mix, using whisk attachment, on medium high, until stiff peaks form, about 10 minutes.
- Transfer meringue to parchment-lined baking sheet; spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven; let dry but not brown; this will take about 4 hours. Remove from oven; let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.
- Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing wall of bowl, place raspberries neatly in bottom and up sides of bowl. Work up sides of the bowl as far as you can; if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze to the bowl, about 2 hours.
- Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in bottom of bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from freezer; cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint vanilla ice cream as above. Remove mold from freezer; spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to freezer, and let vanilla ice cream become firm, about 15 minutes.
- Soften 1 pint raspberry sorbet as above; set aside. Remove mold from freezer; layer the meringue on top of the vanilla ice cream in a single layer; it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berrylined edges of the bowl. Return mold to freezer. Continue process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to bowls lining so they completely encase the ice cream to top of bowl. Cover with plastic wrap; let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to serving platter. Working quickly, using a sharp knife, slice bombe into wedges; serve.
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 .
LEMON-RASPBERRY ICE CREAM BOMBES
Categories Milk/Cream Egg Dessert Kid-Friendly Frozen Dessert Raspberry Lemon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6
Number Of Ingredients 11
Steps:
- Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
- Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
- Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
- Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
- Divide lemon cream among cups, smoothing tops. Freeze 1 hour.
- Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
- Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.
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
RASPBERRY BOMBE
Categories Fruit Dessert Quick & Easy Simmer
Number Of Ingredients 4
Steps:
- Simmer fruit until just cooked Cool, then sieve using juice for coulis. Puree remaining fruit. Whip cream. Fold meringue into cream Lightly fold puree into this mix giving marbled effect. put into a foil lined bowl Freeze. Have fun!
More about "raspberry bombe recipes"
RASPBERRY BOMBE WITH VANILLA WAFERS RECIPE - CUISINE AT …
From cuisineathome.com
Servings 12Calories 357 per servingCategory Desserts
RASPBERRY BOMBE RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 3 hrs 30 minsServings 1Calories 3696 per serving
RASPBERRY BOMBE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 6Total Time 5 hrs
RASPBERRY CHOCOLATE BOMBE | MRFOOD.COM
From mrfood.com
RASPBERRY-CHOCOLATE BOMBE ALASKA RECIPE | GOURMET …
From gourmettraveller.com.au
RECIPE: RASPBERRY BOMBE FROM 1988 AND NOW
From stuff.co.nz
RASPBERRY BOMBE (VRP 034) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
Estimated Reading Time 2 mins
INDIVIDUAL RASPBERRY BOMBE ALASKAS RECIPE : SBS FOOD
From sbs.com.au
VANILLA AND RASPBERRY BOMBE RECIPE - UNCUT RECIPES
From uncutrecipes.com
RASPBERRY MERINGUE ICE CREAM BOMBE - GOOD HOUSEKEEPING
From goodhousekeeping.com
VANILLA AND RASPBERRY BOMBE GLACEE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
WHITE CHOCOLATE AND RASPBERRY FROZEN MOUSSE BOMBES RECIPE
From seriouseats.com
RASPBERRY BOMBE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RASPBERRY BOMBS - THE HEALTHY MUMMY
From healthymummy.com
RASPBERRY BOMBE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BEST VANILLA AND RASPBERRY BOMBE GLACéE RECIPES | FOOD NETWORK …
From foodnetwork.ca
HOW TO MAKE A RASPBERRY BOMBE FROZEN DESSERT WITH BAKED
From youtube.com
RASPBERRY BOMBE - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE AND RASPBERRY DRAMBUIE MOUSSE BOMBE
From drambuie.com
RASPBERRY BOMBE WITH BAKED ALMOND MERINGUE | DIXIE CRYSTALS
From dixiecrystals.com
NATIONAL RASPBERRY BOMBE DAY – AUGUST 11, 2022
From nationaltoday.com
RASPBERRY BOMBE WITH BAKED ALMOND MERINGUE | IMPERIAL SUGAR
From imperialsugar.com
RASPBERRY BOMBE RECIPE – OLD NEWSPAPER CLIPPING « …
From recipecurio.com
RASPBERRY ICE CREAM BOMBE – OLIVE MAGAZINE
From olivemagazine.com
CHOCOLATE RASPBERRY BOMBE ALASKA | CSR SUGAR
From csrsugar.com.au
RASPBERRY AND EGGNOG BOMBE ALASKA - DONNA HAY
From donnahay.com.au
FROZEN MANGO AND RASPBERRY BOMBE RECIPE - FOOD NEWS
From foodnewsnews.com
RASPBERRY FROZEN BOMBE DESSERT - STOCKLAND
From stockland.com.au
RASPBERRY AND ROSE BOMBE ALASKA - MINDFOOD
From mindfood.com
WHAT IS RASPBERRY BOMBE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MY MOTHER’S RASPBERRY BOMBE - SAUCY DRESSINGS
From saucydressings.com
RASPBERRY BOMBE - RECIPE - COOKS.COM
From cooks.com
FROZEN MANGO AND RASPBERRY BOMBE RECIPE | EAT SMARTER USA
From eatsmarter.com
BOMBE DESSERT | VINTAGE CULINARY TERMS
From gjenvick.com
VANILLA RASPBERRY ICE CREAM BOMBE - KITCHEN CONFIDANTE®
From kitchenconfidante.com
RASPBERRY BOMBE WITH VANILLA WAFERS RECIPE - FOOD NEWS
From foodnewsnews.com
BOMBE DESSERT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RASPBERRY BOMBE DAY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MIRROR GLAZE CHOCOLATE AND RASPBERRY BOMBE RECIPE | DR. OETKER
From oetker.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love