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Chantilly Meringue
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| CHANTILLY MERINGUE WITH FRESH RASPBERRY SAUCE (serves 4 – 6 people) Ingredients:- 6 gingers biscuits or 3 digestive biscuits | |
| ½ oz | butter |
| 3 oz | meringue shells |
| ½ pint | double cream |
| ½ teaspoon | vanilla essence |
| 1 level tablespoon castor sugar fresh raspberry sauce 1. Place biscuits between 2 sheets greaseproof paper (I use a polythene bag) and crush lightly with rolling pin. 2. Melt butter in small saucepan. Lightly brush inside of a | |
| 1 pint | mould or pudding basin.? |
3. Place biscuits inside mould and press to coat sides.
4. Place meringues between 2 sheets greaseproof paper, crush lightly with rolling pin.
5. Place cream, vanilla essence and sugar in a bowl; whisk until cream just holds it shape.
6. Fold meringue into cream carefully using a metal spoon; smooth top with back of metal spoon.
7. cover top with piece of foil; place in freezer for 3 – 4 hours or until firm.
8. Loosen edge of mixture and invert onto plate.
9. Serve with fresh raspberries on top with a quantity of raspberry sauce.
Raspberry sauce is just fresh or frozen raspberries rubbed through a sieve and sweetened slightly with icing sugar.?
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