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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Raspberries and cream with meringue all frozen together to make mushy fruity creamy heaven! I never can get it just like she does, but its still good none the same. The brandy works well in this and acts more like a flavouring as opposed to a tipple. Simply wonderous, by far the best way to serve raspberries. Thanks Mum! Ingredients:
250 ml double cream (heavy) |
250 g raspberries (about 1 punnet) |
100 g icing sugar (confectioners) |
6 small meringues, roughly crushed |
1 tablespoon brandy (optional) |
1 teaspoon vanilla extract |
Directions:
1. Whip the cream together with the icing sugar, brandy and vanilla.
2. Add the raspberries crushing some of them as they go in along with the meringues.
3. Mix lightly and put into a round pudding dish lined with plenty of cling film that is well overlapping the sides (don't worry if it isn't neat) and freeze overnight.
4. Remove from freezer at least 15 minutes before serving.
5. Turn out onto a plate and remove the cling film (quickly dip bowl into hot water and dry off before inverting if you're having trouble getting the bomb out of the dish) and enjoy!
6. Wish you made double.
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