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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Taken from 'Fairworld' cookbook - this is cheats ice cream but the result is still delicious. To give it a creamier consistency, you may want to whisk the ice cream 2 or 3 times more after adding the whites just to stop ice crystals forming. but this is just for the perfectionists. It is well worth trying this recipe with yoghurt rather than cream. If so, you may want to add another spoonful of honey Ingredients:
175 ml raspberry puree (made from 275 g blended raspberries) |
250 ml double cream (or thick plain yoghurt) |
1 tablespoon lemon juice |
4 tablespoons clear honey |
1 pinch salt |
2 egg whites |
Directions:
1. In a bowl, mix the raspberry puree with the cream or yoghurt. Thoroughly mix in the lemon juice, honey and salt. Turn the mixture into a shallow freezer tray and freeze until semi-frozen. This will take about 6 hours. Remove from the freezer and turn into a bowl. Beat until smooth, breaking down the ice crystals. Whisk the egg whites until stiff, then fold into the raspberry mixture. Return to the freezer for 4 hours until firm.
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