- 250 grams Raspberry Puree, sweetened to taste
- 250 grams Double Cream
- 100 Grams caster sugar
- 2 Leaves of Gelatine, or suitable alternative
Soak the gelatine in cold water to soften, gently heat the fruit puree and dissolve the gelatine, allow to cool but not to set.
Meanwhile add the sugar to the cream and whip until soft peaks, fold into the fruit mixture and when all the mixture is fully combined spoon into moulds.Set in the fridge for 2 to 3 hours before turning out and serving with your chosen accompaniment.
Recipe by local chef Simon King, proprietor of 1861 Restaurant in Cross Ash.
Recipe by Simon King