Ingredients 450g (1lb) raspberries 1/2 pt (300ml) double cream one egg white 2 tbsps caster sugar Method CLEAN and hull the raspberries, reserving a few for garnish. Push the raspberries through a sieve to make a pulp. Whip the egg white very stiffly
Ingredients
450g (1lb) raspberries
1/2 pt (300ml)
double cream
one egg white
2 tbsps caster
sugar
Method
CLEAN and hull the raspberries, reserving a few for garnish.
Push the raspberries through a sieve to make a pulp.
Whip the egg white very stiffly. Whisk the cream until thick and smooth, then fold in the egg white and the raspberry pulp.
Add the caster sugar to taste. Arrange in a bowl and garnish with the reserved berries.
Keep covered in the refrigerator until required.
Serves four.
JUDY BROADWAY
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