We’ve had so many requests for our Raspberry Bombe recipe since we posted a photo on instagram recently. It’s lovely & easy to make & looks so pretty. You can play around with different versions – chocolate flakes with salted caramel sauce sounds good to me.
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A tasty & pretty dessert that's sure to impress.
500g fresh or frozen raspberries
3 tbsp icing sugar, sifted
2 tsps rose water
12 medium meringues
Garnish: raspberries, pistachios, dried rose petals
Puree raspberries in a food processor. Pass the puree through a sieve to remove the seeds. I do this in batches for the best result. Stir icing sugar through puree.
Whip cream until soft peaks form & stir through rose water.
Set aside one meringue to use as a garnish. Break remaining meringues into chunks & stir through cream. Gently fold 2 tbsps raspberry puree into the cream mix so you create swirls. Don’t stir too much.
Line 25cm x 11cm loaf tin with cling wrap, leaving plenty of overlap to cover the top. Spoon mixture into the tin & press down gently. Fold cling wrap over the top & freeze overnight.
Remove from freezer 10 minutes before serving. Turn onto a platter & drizzle a small amount of raspberry puree onto the loaf, then top with pistachios, raspberries, crumbled meringue & rose petals.
Serve with remaining raspberry puree.
Our Vietnamese Chicken Salad is a hit when we serve it in noodle boxes at cocktail parties. I love the combination of salty, sweet & sour with a hit of chilli. We add lots of fresh herbs that give it a flavour burst. Coriander & mint are a beautiful combo but it’s the Thai basil that really adds a unique flavour.
It’s a complete meal in itself, wonderful on these hot summer nights. Absolutely delicious with prawns too.
Love you to give it a go & feel free to comment below. If you’re looking for other salad ideas just click here .
Vietnamese Chicken Salad
A delicious summer salad.
1 chilli, chopped (remove seeds if you'd prefer less heat)
1 garlic clove, roughly chopped
1 tbsp palm or brown sugar
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp rice wine vinegar
3 tbsp macadamia oil
2 chicken breasts, poached & shredded
1/2 Chinese cabbage, sliced thinly
2 Lebanese cucumbers, julienned or sliced thinly
2 carrots, julienned or grated
Large handful mint & coriander leaves
Small handful Thai basil
Optional: Garnish with fried shallots
Dressing: Pound chilli & garlic in a mortar & pestle (or chop finely). Stir sugar & lime juice until sugar dissolved. Then add garlic, chilli & remaining ingredients.
Salad: Shake dressing & pour over chicken. Add all salad ingredients & combine. Garnish with extra herbs. Enjoy.