250 g pack frozen raspberries, defrosted
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
284 ml carton double cream (heavy cream)
50 g whole hazelnuts (filberts), toasted and roughly chopped (optional)
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
284 ml carton double cream (heavy cream)
50 g whole hazelnuts (filberts), toasted and roughly chopped (optional)
method
1. Roughly chop the raspberries and mix with the caster sugar.
2. Whip the cream until it just thickens and starts to hold it's shape, but not stiff and standing in peaks.
3. Fold the cream into the chopped raspberries with the hazelnuts if using and transfer to a suitable freezer container.
4. Freeze the mixture until it starts to become solid around the edges. Remove from the freezer then beat with a spoon, return to the freezer.
5. Repeat this process at least one more time once it has started to solidify again. Freeze until required.
6. When ready to serve, remove from the freezer and leave in the refrigerator for 30 minutes to soften slightly.
2. Whip the cream until it just thickens and starts to hold it's shape, but not stiff and standing in peaks.
3. Fold the cream into the chopped raspberries with the hazelnuts if using and transfer to a suitable freezer container.
4. Freeze the mixture until it starts to become solid around the edges. Remove from the freezer then beat with a spoon, return to the freezer.
5. Repeat this process at least one more time once it has started to solidify again. Freeze until required.
6. When ready to serve, remove from the freezer and leave in the refrigerator for 30 minutes to soften slightly.
serving amount
serves: 4-6
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
