Yield: 4 Servings
|1 can||Raspberries 15 Oz.|
|6 ounces||Fresh Brown Breadcrumbs|
|6 ounces||Castor Sugar|
|1½ ounce||Plain Chocolate; Grated|
|¼ pint||Double Dairy Cream|
|¼ pint||Single Dairy Cream|
Drain the raspberries and divide between four individual dishes reserving a few for decoration.
Mix together breadcrumbs, sugar and 1¼ oz of the chocolate. Whip the creams together and stir in the sherry. Layer the breadcrumb mixture and cream on top of the raspberries, ending with a layer of breadcrumbs. Place remaining cream in a piping bag with a large star nozzle attached and pipe a whirl of cream in the centre of each dish. Decorate with raspberries and sprinkle with the remaining chocolate.
Recipe By : 1960's newspaper clipping from England Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 10:08:57 EDT From: erika metzieder <100627.3022@...> NOTES : Juice from raspberries may be sued for making a jelly.