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  • 450f raspberries
  • 100g sugar
  • 300 ML double cream
  • a few whole raspberries to decorate
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    Method

    • step 1

      Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
    • step 2

      Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
    • step 3

      Whip the cream until stiff. Gently fold the juices into the cream.
    • step 4

      swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.
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    Comments, questions and tips (3)

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    Overall rating

    A star rating of 3 out of 5.2 ratings

    p.parfrey111

    Absolutely delicious and very quick to make. This is one of my regular desserts when I want to make something special. I make a bit extra puree and put it at the bottom of the glasses.

    janetadams

    Tried the recipe, ended up with a very runny raspberry cream sauce! Tasted nice though

    lf.bucklandSaQwXcD-

    question

    the recipe says "450f raspberries" could you say what amount this is meant to be, please?

    zippyis

    The g key is next to the f key, try grams

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