Raspberry Bomb Shake Recipes

MUM'S RASPBERRY BOMB

Mum's Raspberry Bomb image

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

Ingredients

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

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

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