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Raspberry Macaroon Bombe Recipe
|Double cream||1 1⁄4 Pint|
|Frozen raspberries||10 Ounce (1 Packet)|
|Sweetened chocolate powder||3 Tablespoon|
Serving size: Complete recipe
Calories 5257 Calories from Fat 2761
% Daily Value*
Total Fat 439 g675.1%
Saturated Fat 73.1 g365.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1308.8 mg54.5%
Total Carbohydrates 286 g95.3%
Dietary Fiber 31.9 g127.6%
Sugars 137.8 g
Protein 40 g80.1%
Vitamin A 1.7% Vitamin C 0.15%
Calcium 68.4% Iron 69.6%
*Based on a 2000 Calorie diet
Crumble 12 small macaroons.
Pour over 2 oz. kirsch and macerate for 1/2 hour, then fold in 1/2 of the whipped cream.
Blend in the liquidizer 1 packet of frozen raspberries.
Add castor sugar if they are not the sweet variety.
Fold in 1/3 of the whipped cream.
Fold in 3 tablespoons sweetened chocolate powder and add the last third of the whipped cream.
Fill the bottom of a mould with the macaroon mixture.
Then pour over the raspberry mixture and lastly the chocolate cream.
Cover the mould with foil and place in the freezing compartment for at least 4 hours or overnight.
If Bombe has been left overnight, take it out of the freezing compartment and leave it in the refrigerator for at least an hour before serving.
Turn out on a serving dish and serve.