Serves 3-4
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- Assemble your ingredients before you start to cook.
- Place the frozen raspberries in a saucepan with the sugar. Place over a medium heat and cook gently until the berries have defrosted.
- Bring to a simmer and cook for 15 minutes. Allow to cool a little. Press the purée through a sieve to remove the seeds, if you like, then set aside and allow to cool completely.
- Whip the cream until it is thick but not fully whipped. It will continue to set after you finish whipping so be careful not to over whip.
- Add most of the raspberry purée into the whipped cream, but save a little bit for decorating.
- Gently swirl the purée into the cream.
- Divide the mixture into glasses or small bowls, then place in the fridge for at least two hours to chill thoroughly.
- Top with the fresh raspberries and serve with your favourite biscuit.
Nutrition Facts
Per serving 399kcals, 28.2g fat (17.5g saturated), 39.3g carbs (29.4g sugars), 2.3g protein, 4.3g fibre, 0.029g sodium