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.
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.