2 dessert apples
lemon juice
1 lb (450 g) raspberries, hulled
3 tbsp (45 ml) sugar
1 level tbsp (15 ml) custard powder
2/3 cup (150 ml) 1/4 pt milk
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
lemon juice
1 lb (450 g) raspberries, hulled
3 tbsp (45 ml) sugar
1 level tbsp (15 ml) custard powder
2/3 cup (150 ml) 1/4 pt milk
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
method
1. Cut four thin slices of apple for decoration, sprinkle with lemon juice to prevent browning. Reserve four whole raspberries for decoration.
2. Peel, core and roughly chop the remaining apples and place in a saucepan with the raspberries and sugar. Cook gently to a pulp, then sieve to remove the pips.
3. Blend the custard powder with a little milk, and heat the remaining milk. Pour the hot milk on to the blended custard powder, stirring, then return to the pan and stir over a gently heat until thick.
4. Beat the custard into the fruit pulp; allow to cool.
5. Whip the fresh cream until softly stiff, fold into the fruit mixture reserving half to decorate. Spoon into glasses. Chill.
6. Decorate each glass with a spoonful of reserved fresh cream, an apple slice and a whole raspberry.
2. Peel, core and roughly chop the remaining apples and place in a saucepan with the raspberries and sugar. Cook gently to a pulp, then sieve to remove the pips.
3. Blend the custard powder with a little milk, and heat the remaining milk. Pour the hot milk on to the blended custard powder, stirring, then return to the pan and stir over a gently heat until thick.
4. Beat the custard into the fruit pulp; allow to cool.
5. Whip the fresh cream until softly stiff, fold into the fruit mixture reserving half to decorate. Spoon into glasses. Chill.
6. Decorate each glass with a spoonful of reserved fresh cream, an apple slice and a whole raspberry.
serving amount
serves 4
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