Raspberry Meringue Bombe Recipe

Raspberry Meringue Bombe Recipe

Ingredients: Serves 8

1 quantity any vanilla ice cream, before freezing
225 g/8 oz raspberries
4 White Meringue Nests (or use bought), crushed


Spoon half the ice cream mixture into a freezer-proof container and freeze for 1 hour. Puree the raspberries, then pass through a sieve (strainer) to remove the seeds. Stir into the other half of the ice cream. Pour into a freezer-proof container and freeze for 1 hour.

Place a 1 liter pudding basin in the freezer. Whisk both ice creams with a fork to break up the ice crystals and freeze again for 1 hour. Whisk thoroughly again. Fold the crushed meringue into the vanilla mixture. Press into the base and up the sides of the chilled basin to form a shell of vanilla ice cream. Pack the raspberry mixture into the centre. Cover and freeze again until firm. Transfer to the fridge 30 minutes before serving. Dip the basin briefly in hot water, then turn out on to a serving plate. Serve straight away.

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