Quick raspberry ice cream

4 Servings

Ingredients

Quantity Ingredient
200 grams Frozen raspberries
200 grams Creme fraiche
1 tablespoon Icing sugar
40 grams Walnuts, lightly toasted, chopped
Sprigs of mint, optional
4 tablespoons Runny honey, warmed, to serve

Directions

1. Reserve a quarter of the raspberries and put the rest in a food processor. Blend until just broken up, but with some chunks remaining. Add crème fraîche and icing sugar, and blend until lightly mixed.

2. Turn semi-frozen mixture into a serving dish and scatter with reserved raspberries and walnuts. Decorate with mint if desired and serve topped with warmed honey.

NOTES : Frozen raspberries make this dessert frosty without the time and trouble of freezing. Serves: 4 Calories per serving: 370 Preparation time: 10 minutes

Recipe by: Asda Magazine, Summer 1997 Posted to MC-Recipe Digest V1 #659 by Kerry Erwin <kerry@...> on Jul 06, 1997

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