Mums Raspberry Bomb Recipes
RASPBERRY BOMB
One of my favorite go to's ...
Provided by Kevin Ryan @kevin712
Categories Other Desserts
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)
- Wish you doubled the recipe.
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 MOUSSE BOMB
Categories Fruit
Number Of Ingredients 16
Steps:
- Part 1 Beat eggs on high speed, until very thick aboout 5 minutes. Beat in sugar gradually. Beat in water and vanilla on low speed. Add flour baking powder and salt gradually. Beat until smooth. Pour into a greased and paper lined pan. Bake until a toothpick inserted comes out clean. Immediately loosen cake from sides. Invert on a towel. Let cool, then spread raspberry jam. Roll up like a jelly roll wrap and freeze. Spray a 10 inch bowl with pam. Wrap in plastic wrap. Then cut frozen jelly roll into thin slices. Line inside of bowl. Place in freezer. Part 2 Melt chocolate and butter in a double boiler. Add the egg yolks and raspberry liquor to the melted chocolate. Mix well whip egg whites until soft peaks appear. Fold egg whites into chocolate. Wip heavy cream fold into chocolate mixture. Fold in rasberries. Pour into mold. Let freeze overnight unmold glaze with apricot jam melted. Whip heavy cream and garnish with whipped cream rosettes.
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