Fab, Fun Food

Raspberry Bombe Day!!

Hi, everyone!! I hope you enjoy today’s recipe!!

https://www.marthastewart.com/1158408/raspberry-pavlova-bombe

The Recipe

Ingredients

Ingredient Checklist

2 large egg whites
1/2 cup sugar
Pinch cream of tartar
11 cups raspberries (about 9 pints)
1 pint plus 1 cup raspberry sorbet
2 pints vanilla ice cream
2 tablespoons sliced almonds (optional)

Step 1

Preheat oven to 200 degrees. Line a baking sheet with parchment; set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat; mix, using whisk attachment, on medium high, until stiff peaks form, about 10 minutes.

Step 2

Transfer meringue to parchment-lined baking sheet; spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven; let dry but not brown; this will take about 4 hours. Remove from oven; let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.

Step 3

Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing wall of bowl, place raspberries neatly in bottom and up sides of bowl. Work up sides of the bowl as far as you can; if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze to the bowl, about 2 hours.

Step 4

Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in bottom of bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from freezer; cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint vanilla ice cream as above. Remove mold from freezer; spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to freezer, and let vanilla ice cream become firm, about 15 minutes.

Step 5

Soften 1 pint raspberry sorbet as above; set aside. Remove mold from freezer; layer the meringue on top of the vanilla ice cream in a single layer; it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berrylined edges of the bowl. Return mold to freezer. Continue process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to bowls lining so they completely encase the ice cream to top of bowl. Cover with plastic wrap; let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to serving platter. Working quickly, using a sharp knife, slice bombe into wedges; serve.

Link for recipe above⬆⬆ Thank you for reading!! Lysm!!

S’mores Ice Cream Cake!!

Hi, everyone!!

https://www.myfoodandfamily.com/recipe/144700/smores-ice-cream-cake

What You Need

14 graham crackers, divided

1/4 cup butter, melted

2 Tbsp. sugar

1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

1 container (1-3/4 qt.) chocolate ice cream, softened

1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided

2 Tbsp. milk

Steps:

Heat oven to 325°F.

Crush 8-1/2 crackers to form fine crumbs; break remaining crackers into rectangles. Place cracker crumbs in medium bowl. Add butter and sugar; mix well. Press onto bottom of 9-inch springform pan. Bake 12 min. or until lightly browned. Cool completely.

Meanwhile, microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Let stand 15 min. Spread chocolate mixture over crust. Stand cracker rectangles, top-sides facing out, around edge of pan, pressing gently into chocolate mixture to secure. Freeze 20 min. or until filling is firm.

Cover with ice cream. Freeze 4 hours or until ice cream layer is very firm. When ready to serve dessert, reserve 2 cups marshmallows. Microwave remaining marshmallows and milk in large microwaveable bowl on HIGH 1 min. 15 sec. or until marshmallows are completely melted and mixture is well blended, stirring after 1 min. Cool 10 min.

Heat broiler. Place dessert on baking sheet; top with melted marshmallow mixture and reserved marshmallows. Broil, 6 inches from heat, 1 min. or until marshmallows are golden brown. Remove rim of pan before serving dessert.

Link for recipe above⬆⬆ Thank you for reading!! Lysm!!

Cinnamon Coffee Cake Rice Pudding Parfait!!

Hi, everyone!! Today’s recipe is Cinnamon Coffee Cake Rice Pudding Parfaits!!

https://www.pillsbury.com/recipes/cinnamon-coffee-cake-rice-pudding-parfait/a46a192b-73f3-4789-bd66-b9b1f745fe88

The Recipe:

Ingredients

1 Fiber One™ 90 calorie cinnamon coffee cake

1/2 cup sugar-free rice pudding snack

1 teaspoon raisins

2 tablespoons whipped topping

Steps

Cut a cinnamon coffee cake bar into bite-sized pieces, then layer it up with rice pudding, raisins and whipped topping.

Dessert Hack created by Heather Thoming of Whipperberry. By Heather Thoming

Thank you for reading!! Lysm!!

Cereal Milk Frozen Custard!!

Hi, everyone!! Happy Frozen Custard Day!!

https://www.senseandedibility.com/cereal-milk-frozen-custard/

Recipe:

Cereal Milk Frozen Custard

Use your favorite cereal to create this nostalgic frozen confection.

special equipment needed:

ice cream maker

ice cream container (or freezer-safe plastic container) Course: Sweets Cuisine: American Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 5 hours 55 minutes Servings 1 quart Author: Marta Riverahttps://tpc.googlesyndication.com/safeframe/1-0-37/html/container.html

Ingredients

2 cups whole milk
2 cups heavy cream
pinch of kosher salt
1 tsp vanilla extract
1 1/2 cups cereal crushed
6 egg yolks
1/2 cup granulated sugar

Instructions

In a medium-sized saucier, or similar pot with curved sides, heat the heavy cream and milk over medium heat. Give the mix a whisk to combine the milks together. Add the salt and vanilla extract, and bring the milk base to a gentle simmer. Avoid allowing the mix to boil.

2. Once you see tiny bubbles on the edge of the milk, and steam coming off the surface, turn the heat off. Add the cereal to the milk base. Whisk the cereal into the milk to distribute throughout the milk as much as possible. Allow the cereal to infuse into the milk for fifteen minutes.

3. While your cereal is infusing, combine the egg yolks and sugar in a medium-sized mixing bowl. Whisk the eggs so the sugar is dissolved and the eggs take on a lemon-yellow color. Once the fifteen minute infusion time has elapsed, return the milk to the stove and heat, over medium heat, until you see the milk steaming (about four minutes).

4. Once the milk has begun steaming, use a one cup ladle, or a measuring cup, to carefully scoop out some of the hot milk mixture. Gradually whisk the milk into the eggs in a slow trickle. After you’ve added all of the hot milk, reintroduce the milk-egg mixture to the milk in the pot in the same way. Once you’ve added all of the milk-egg mixture to the hot milk in the pot, whisk to combine.

5. Allow the cereal milk custard base to cook for three to four minutes, or until the mixture thickens to the consistency of ketchup. Don’t let it boil! Take a wooden spoon and dip it into the custard base. You should be able to draw your finger down the middle of the back of the spoon and the custard shouldn’t run into the divide. If it does, it needs to cook for 2 minutes longer (whisk constantly to prevent lumps).

6. Remove the pot from the stove, and let the cereal milk custard base infuse for another ten minutes. After the second infusion time has come to an end, set a strainer on top of a medium mixing bowl. Pour the custard base into the strainer to remove the big cereal chunks. Discard the cereal.

7. Let the custard cool to room temperature before covering with plastic wrap and refrigerating until completely cold. Refrigerate from 4-24 hours

8. Once you’re ready to churn, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is a soft-serve consistency, you can eat it as is, or you can transfer it into an ice cream container and freeze for two to three hours for a firmer consistency.

9. Serve with, or without, extra crushed cereal on top, or on its own. The frozen custard should keep for up to two weeks in the freezer.

Thank you for reading!! Lysm!!