Raspberry Macaroon Bombe
|Double cream||1 1⁄4 Pint|
|Frozen raspberries||10 Ounce (1 Packet)|
|Sweetened chocolate powder||3 Tablespoon|
Whip 1 1/4 pints double cream until stiff.
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.