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About this recipe:
I love making this refreshing dessert in summer when fresh raspberries are in season! It only has 3 ingredients and the presentation is just fabulous.
200g fresh raspberries
200ml chilled double cream
3 tablespoons caster sugar
fresh mint leaves, to garnish
Extra time:1hr chilling ›
- Puree raspberries in a food processor until smooth. Pass the puree through a sieve if you would like to remove seeds and set aside.
- Beat double cream with sugar with an electric mixer until soft peaks form.
- Into 4 Champagne flutes or 8 tall shot glasses, fill base with 1 heaped teaspoon of raspberry puree. Add 1 tablespoon of cream on top. Repeat layers, finishing with cream.
- Garnish with fresh mint leaves and chill in the fridge for at least one hour, or until serving.
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