This is a print preview of "Chantilly Meringue With Fresh Raspberry Sauce" recipe.

Chantilly Meringue With Fresh Raspberry Sauce Recipe
by Global Cookbook

Chantilly Meringue With Fresh Raspberry Sauce
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 2 x digestive biscuits
  • 1/2 ounce butter
  • 3 ounce meringue shells
  • 1/2 pt double cream
  • 1 tsp vanilla essence
  • 1 x level Tbsp. caster sugar Raspberry sauce

Directions

  1. Place biscuits between greaseproof paper and crush lightly Heat butter and lightly brush inside of a 1 pint fluted mould or possibly bowl with butter and coat with biscuit crumbs Place meringues between 2 sheets of greaseproof paper and crush lightly with a rolling pin Place cream vanilla essence and sugar in bowl whisk till cream just holds its shape Fold meringue in to cream using a metal spoon PIace mix in prepared mould smooth top Cover mould with foil place in frzn food compartment for 3 to 4 hrs or possibly till mix is hard Invert mould on to serving plate and remove serve immediately with raspberry sauce
  2. Raspberry sauce1/2 lb fresh or possibly frzn just thawed with 2 ounce. icing sugar
  3. Mix together or possibly place in blender and sieve to remove seeds