Photography by Darren Bester
This recipe is so easy, you can whip it up within minutes, pop it in the freezer and forget all about it until you ready to serve. It makes for a great dessert when entertaining. Have some sugar cones available, little bowls with fresh raspberries, chocolate shavings, peppermint crisp wafers and whatever else you fancy – Gives your guests the freedom & excitement to garnish their own dessert, while making your job easier 😉 Now that’s smart hosting.
360g Fresh Raspberries
2 Egg yolks,
1 Vanilla Seed Pod
435ml Pouring Cream
1 Cup Caster Sugar
Put the raspberries in a food processor and blend until smooth, set aside. Over a pot of simmering water, place a heatproof bowl containing the eggs, egg yolks, sugar and vanilla bean and whisk for 4 or 5 minutes with an electric handheld beater, until pale and thick. Remove from the heat and continue whisking with a whisk until cool. In a separate bowl, whip the cream until soft peaks form and gently fold into the egg mixture. Reserve 500ml of the mixture and pour the balance into a deep dish. Fold the reserved egg mixture through the pureed raspberries and carefully spoon stripes over the the mixture in the dish. Place in the freezer for a minimum of 4 hours or until set.
Recipe inspiration by one of my favourite foodie hero’s – Donna Hay.