Raspberry Ripple Dessert
Raspberry Ripple Dessert
 Prep Time ~20 mins | Cooking Time ~2 mins |
 Approx Cost ~£? |  Difficulty ~Easy |
 Freeze ~? |  Serves ~4 |
Tip ~
Ingredients
150g / 5oz raspberries, plus a few extra for decoration
100g / 4oz icing sugar
1 teaspoon arrowroot mixed with 1 teaspoon cold water
1.2 teaspoon freshly squeezed lemon juice
200ml / 7floz whipping cream
2 teaspoons icing sugar
6 drops vanilla extract
200g / 7oz Greek yogurt
Mint leaves to garnish and shortbread biscuits to serve
Method
- Put the raspberries and sugar into a saucepan and cook over a low heat, stirring occasionally for 2 minutes or until mushy.
- Add the arrowroot paste and bring to the boil, stirring.
- Transfer to a bowl, add the lemon juice and mash to a rough puree with a fork and set aside until cold.
- Put the cream, sugar and vanilla in a bowl and whisk until just holding its shape.
- Whisk in half the yogurt and when blended, whisk in the other half.
- Gently fold the raspberry puree into the cream mixture, being careful not to over - mix.
- Spoon into 4 dessert glasses and chill in the fridge.
- To serve - decorate with a few fresh raspberries and a sprig of mint and serve with shortbread biscuits.