This is another of the recipes included in an old folder of my mother’s which I found recently during a clear out. So far all these recipes have been consistently excellent, and this one is no exception.

 

For ten

 

  • 300g/10 oz raspberries –frozen and defrosted
  • 3 tbsp icing sugar
  • 300 ml/1¼ cups double cream
  • 160 ml/⅔ cup single cream
  • 120g/4 oz meringue pieces
  • Squeeze of lemon
  • Sprigs of mint

 

  1. Mix 225g/1⅓ cups of the raspberries with the icing sugar, mash together
  2. In another bowl whisk both creams together to soft peaks
  3. Add the meringue pieces to the cream together with a squeeze of lemon
  4. Pour in the raspberry mix, swirl for a marbled effect
  5. Place in a 300ml/2 pint pudding basin and freeze for at least four hours
  6. About 40 minutes before serving take it out and put it in the fridge.
  7. About 10 minutes before serving take it out of the fridge and put it upside down onto a flat plate to serve. Joggle gently to get it to fall out of the bowl. If it doesn’t come out try putting a tea towel in hot water, wring out, and put over the bowl. Or alternatively try simply loosening the bombe from the edge of the bowl with a flexible palette knife.
  8. Surround and decorate with the rest of the raspberries and the sprigs of mint

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