Bombas de helado de frambuesa

minitetas

Summer is here and it’s too hot in Madrid to turn on the oven so, I think, we can proudly say that the ice-cream season has been inaugurated.

Don’t be afraid of ice cream. They say it’s more difficult than it really is and if you get an ice-cream maker (which you can find for really good and low prices) it’ll be a doddle.

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I must warn you, though, that the taste is extremely addictive and so soft you won’t stop in the first bomb. The raspberry flavor is slightly noticeable but enough to enjoy a fresh touch and the condensed milk does the rest.

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I will shut up now. Just enjoy.

Ingredients (for 6, 8cm semi-spheres):

Ice cream:

250gr raspberries

1 small can of condensed milk (397gr)

2 tbsp. lemon juice

250 ml heavy whipping cream

Bottom:

-100 gr Oreo cookies

-45gr Butter

 

ICE CREAM:

Put le lemon juice and the raspberries into a blender and mix.

Sieve the mix to get rid of the seeds.

Add the condensed milk and combine.

Beat slightly the whipping cream and mix with the rest of the ingredients.

If you want your ice cream to get more colour, just add some red food colouring.

To make the ice cream, do it as regular with your ice cream maker and then put it into the moulds.
Freeze for 2-3 hours before assembling.

 

BOTTOM:

Crush the Oreo cookies until they are completely grated.

Melt the butter and mix with the cookies to get a crumble.

Make the bottoms using a plating ring (same size as the ice cream bombs).

Freeze for 5 minutes before assembling.

 

ASSEMBLY:

Take off the freeze the two parts (ice-cream and bottoms). Put one ice-cream bomb on top of each bottom.

Decor with some Oreo, chocolate or frozen raspberries.

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