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Frozen Raspberry Bombe
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Frozen Raspberry Bombe Recipe Type: DessertIngredients- Cake
- 100g Pavlova Nest, broken into 2cm pieces
- 900ml Light vanilla ice-cream slices
- 500ml Raspberry sorbet
- 300g Frozen raspberries, unthawed
- Sauce
- 120g Frozen raspberries, unthawed
- 1tbls Water
- 3tsp Icing Sugar
InstructionsFor Cake:- Line a deep round 20cm (base measurement) cake pan with overlapped plastic wrap, allowing the edges to overhang the side of the pan
- Spread thawed frozen raspberries over base of lined pan.
- Cut pavlova nests into 2cm pieces and place into a large mixing bowl.
- Remove ice-cream slices from wrappings and quickly cut into eighths. Add to pavlova nest pieces.
- Use a small ice-cream scoop or spoon, scoop small pieces of sorbet into bowl.
- Then use a large metal spoon to mix until ice-cream and sorbet softens slightly and ingredients begin to stick together, cutting through any clumps of sorbet or ice-cream to ensure they are evenly distributed throughout.
- Spoon ice-cream mixture into cake pan and use your hands to quickly and very firmly press into pan to compact (it will seem too much for pan, but with pressing,fits nicely).
- Use the spoon to smooth surface. Place in freezer to firm.
For Sauce:- Place raspberries, water and sugar in a blender. Blend until smooth, then strain through a fine sieve into jug.
To Serve:- Remove ice-cream cake from the freezer and turn out of the pan onto a large plate.
- Remove the plastic wrap. Quickly cut into wedges, place on serving plates and drizzle with the raspberry sauce.
Notes- I *love* this recipe, it tastes d-luscious, is low fat, very easy to make and can be done waaaaaay ahead of time!!!
- To save even more time and effort you can buy a vanilla ice-cream/berry sorbet mix pre-made, and instead of making your own raspberry sauce you can buy one from any good deli
- For dinner parties I make individual version using Ramekins as the mould, same process just smaller