Bombe with Raspberry

* Preparation time: 20 minutes Cooking time: 12:00 * Total Time: 12:20 * Cost: less than 3 € per person * Difficulty: Easy * Number of persons: 10 Ingredients - 250 g-1 tablespoon raspberry ½ lemon sugar-125 g raspberry meringue or simply egg-4-150 g of powdered sugar-30 cl cream (or whipping UHT)

Decorated: - Some raspberries - Sugar glass - fresh mint leaf raspberry ice cream with raspberry pump pump

* Add to my recetteAjouter book to my cookbook * I see this recipe recetteFlasher * Become a fan of the fan * recetteDevenir facebookPartager Share on Facebook * Print recipe recipe recipe recetteImprimer Preparation: To prepare the bombe with raspberry: 1 / Raspberry Roll on a damp cloth.

2 / Pass the fruit in a food processor with the icing sugar and the juice of half a lemon, to reduce the sauce. Sieve to remove seeds.

3 / Place the meringues in a bag and gently crush with a rolling pin.

4 / Break the eggs into a bowl and beat with an electric whisk thoroughly until the mixture is frothy.

5 / Then add the sugar gradually in the rain, whisking until mixture becomes shiny.

6 / In another bowl, whip the chilled cream with whipped cream.

7 / Combine the two mixtures, then add the sauce off: you get prepared to be very smooth.

8 / Then add the pieces of meringue.

9 / Pour mixture into greased pump (or a round bottom plate and smooth). Wet plastic wrap and cover the pot.

10 / Freeze at least 12 hours.

11 / To serve, run a knife between the mold wall and the ice, then unmold the pump on a serving tray.

12 / To decorate, arrange raspberries around the pump and a few on top and sprinkle with icing sugar. Finish the scene, putting a fresh mint leaf on top.



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