Mums Raspberry Bomb Recipes

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RASPBERRY BOMB

One of my favorite go to's ...

Provided by Kevin Ryan @kevin712

Categories     Other Desserts

Number Of Ingredients 6



Raspberry Bomb image

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.

2 1/8 cup(s) heavy cream
1 pound(s) raspberries
1½ cup(s) powdered sugar
12 small meringues, roughly crushed
2 tablespoon(s) brandy (optional)
2 teaspoon(s) vanilla extract

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



Mum's Raspberry Bomb image

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

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

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY

This quick and easy dessert is the bomb dot com. Store-bought brownie mix meets vanilla ice cream and raspberry drizzle to form delectable frozen bites. Fill them with anything your heart desires, but we think vanilla and raspberry make a sweet power couple.

Provided by Betsy Carter

Categories     Desserts

Time 4h30m

Yield 3 servings

Number Of Ingredients 9



Brownie Ice Cream Bombs Recipe by Tasty image

Steps:

  • Make the brownie bombs: Cut 3 8-inch (20 cm) squares of plastic wrap. Place the plastic wrap in the cups of a 6-cup jumbo muffin tin, alternating between rows so you have enough space to work.
  • With a 3½-inch (8.75 cm) cookie cutter, cut 6 circles out of the pan of brownies.
  • Place a brownie circle in each prepared muffin cups. Using an ice cream scoop, scoop ¼ cup (35 g) of vanilla ice cream in the center of each brownie circle. Push a raspberry into the center of the ice cream and top with the remaining brownie circles. Wrap the plastic wrap around the brownie bomb. Place the muffin tin in the freezer and allow the brownie bombs to set for at least 4 hours, or up to overnight.
  • Make the raspberry sauce: Add the raspberries, sugar, remaining 2 tablespoons of water, and the lemon juice to a small saucepan over medium-high heat and bring to a boil.
  • In a small bowl, mix together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved.
  • Once the raspberry mixture is boiling, reduce the heat to low and add the cornstarch slurry. Stir until the sauce thickens, 2-3 minutes. Remove the pot from the heat and let the sauce cool.
  • Remove the brownie bombs from the freezer. Unwrap and place, domed side up, on a wire rack set over a baking sheet. Pour the melted chocolate frosting over the bombs, then place in the refrigerator to set, about 20 minutes.
  • Remove the bombs from the refrigerator and drizzle with the raspberry sauce. Serve immediately.
  • Enjoy!

9 oz fudge brownie mix, baked according to package instructions in a 9 x 13-inch pan
¾ cup vanilla ice cream
3 large raspberries
10.5 oz chocolate frosting, melted
1 teaspoon cornstarch
3 tablespoons water, divided
1 cup raspberries
¼ cup sugar
1 tablespoon lemon juice

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



Raspberry Pavlova Bombe image

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.

2 large egg whites
1/2 cup sugar
Pinch cream of tartar
11 cups raspberries (about 9 pints)
1 pint plus 1 cup raspberry sorbet
2 pints vanilla ice cream
2 tablespoons sliced almonds (optional)

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