250 g raspberries
A dozen blueberries
200 ml double cream
4 meringue nests, crushed
Sprigs of fresh mint, to garnish
Purée half the raspberries in a blender.
Crush the remaining raspberries, reserving 4 for decoration.
Whip the double cream until stiff peaks form, then fold in the raspberry purée and crushed meringue. Fold in the crushed raspberries. Spoon equal amounts of the mixture into four cold wine glasses.
Serve garnished with the remaining raspberries, the blueberries and a sprig of mint.
Recipe published on Monica Machado Translation Services Newsletter, Issue 8 – Q1 2017
Picture from greatbritishchefs.com
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