- 350g raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g golden caster sugar
- 284ml pot double cream
- 2 meringue shells, crushed into small pieces
Mash 150g of the raspberries, pass through a sieve into a bowl, discarding seeds, and set aside. Line a 1 litre loaf tin with cling film. Whisk eggs and sugar continuously over a bowl of barely simmering water, until doubled in volume and thick (an electric whisk is ideal). Remove bowl from heat. Continue to whisk until completely cool; the whole process will take about 10 mins.
Whisk the cream until just thick. Fold the egg mix into the cream until completely combined, then fold in the meringue. Pour the raspberry purée over the mix in a zigzag, then gently pour into the lined loaf tin. Freeze for minimum 4 hrs and serve in slices with the remaining whole raspberries.
Or why not try...
Making a low-fat fruit salad of raspberries, sliced mango and mint, tossed with some cranberry juice.