Raspberry Bombe Food

MUM'S RASPBERRY BOMB

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.

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 .

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

FROZEN CHOCOLATE BOMB WITH RASPBERRY SAUCE

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.

LEMON-RASPBERRY ICE CREAM BOMBES

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.