Raspberry Bombe Recipe

Raspberry Bombe Recipe

Ingredients : Serves 4

225 g/8 oz raspberries
25 g/1 oz/2 tbsp icing (confectioners') sugar
300 ml/0.5 pt/1.25 cups double (heavy) cream
150 ml/0.25 pt single (light) cream

100 g/4 oz meringues, broken into pieces

Method :

Reserve a few raspberries for decoration and puree the remainder with the icing sugar in a food processor or blender. Rub through a sieve (strainer) to remove the pips. Whip the creams together until they form soft peaks, then fold in the meringues. Lightly fold in half the raspberry puree to give a marbled effect, then turn into a 1.2 liter/2 pt/5 cup pudding basin, cover and freeze until firm. Transfer to the fridge 30 minutes before serving. Turn out, pour over the remaining puree and decorate with the reserved raspberries.

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