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Ingredients:
8oz Raspberries
2oz Castor Sugar
8 fl oz Crème Fraiche (half fat)
Double Cream (whipped until thick)
Zest and juice of ½ orange
Raspberries to decorate
Method- Puree the raspberries with the sugar, orange zest and juice in a food processor.
- Place most of whipped cream in a bowl and fold in puree mix.
- Once evenly mixed spoon the fool mix into four glasses, chilling for 3-4 hours.
- Before serving decorate with remaining Raspberries, whipped double cream and a dusting of icing sugar.
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Author: Ann Brady
Copyright www.exercise.co.uk
2001
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Copyright Exercise, Fitness & Leisure 2001
No information on this site can be used for commercial purposes without the prior approval
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