This is a proper grown up dessert. It is very, very simple to make but I will guarantee that it will really impress your guests. Can also be served with a raspberry coulis, which can be made in advance.
Ingredients:
300 ml. double cream
40 ml brandy
15 ml caster sugar
100g. meringue (like meringue nests or similar), roughly broken
40 ml brandy
15 ml caster sugar
100g. meringue (like meringue nests or similar), roughly broken
Method:
Whisk the cream until stiff and stir in the brandy and caster sugar. Fold in the roughly broken meringue (I put mine in a plastic bag and tap it with a rolling pin).
Pour the mixture into a lightly oiled 600 ml / 1 pint pudding basin or bombe mould.
Cover, seal and freeze.
Unwrap, unmould and place on a serving dish and thaw for 15 minutes in the refrigerator. Decorate with raspberries.
Pour the mixture into a lightly oiled 600 ml / 1 pint pudding basin or bombe mould.
Cover, seal and freeze.
Unwrap, unmould and place on a serving dish and thaw for 15 minutes in the refrigerator. Decorate with raspberries.
Optional - Raspberry Coulis:
250g raspberries
1 tbsp icing sugar
½ lemon, juice only.
Put all ingredients into a pan and heat until the raspberries start to break down. Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips. Cool before serving.
1 tbsp icing sugar
½ lemon, juice only.
Put all ingredients into a pan and heat until the raspberries start to break down. Transfer to a food processor and blend until smooth, then pass through a sieve to remove the pips. Cool before serving.