1 medium sponge flan case
1 tbsp brandy
100 g raspberries
250 g vanilla ice cream
3 medium size egg whites
3/4 cup (175 g) 6 oz unrefined light muscovado sugar
1 tbsp brandy
100 g raspberries
250 g vanilla ice cream
3 medium size egg whites
3/4 cup (175 g) 6 oz unrefined light muscovado sugar
method
1. Place the sponge base on a baking sheet and drizzle over the brandy.
2. Place the raspberries on top and top with the ice cream.
3. Return to the freezer.
4. Preheat the oven to 230°C (450°F) Gas Mark 8.
5. Whisk the egg whites with a 15 ml spoon of sugar at a time until the mixture forms soft peaks.
6. Spread the meringue over the ice cream, making sure there are no gaps.
7. Bake for 5 minutes until the meringue starts to brown.
8. Dust with icing sugar and serve immediately.
2. Place the raspberries on top and top with the ice cream.
3. Return to the freezer.
4. Preheat the oven to 230°C (450°F) Gas Mark 8.
5. Whisk the egg whites with a 15 ml spoon of sugar at a time until the mixture forms soft peaks.
6. Spread the meringue over the ice cream, making sure there are no gaps.
7. Bake for 5 minutes until the meringue starts to brown.
8. Dust with icing sugar and serve immediately.
serving amount
serves: 4
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