Here's a recipe I put together during the summer when our raspberries were ripe and plentiful, and I wanted a different kind of ice cream. It's similar to an Eton mess but frozen, and the strawberries are swapped for raspberries. I also added some chopped white chocolate - because everything tastes better with chocolate right?
Frozen Raspberry Kent Mess
I've called it a 'Kent' mess and - you never know - it might become as famous as the 'Eton' one! My mixture was frozen in silicone moulds, but you can pour it into a plastic freezer-proof container and scoop servings out with a spoon or ice cream scoop.
Meringues - I made half the amount of meringues from this recipe
300ml double cream
1-2 tablespoons icing sugar - you can add more to taste
200g fresh raspberries
1-2 tablespoons raspberry liqueur - optional
50g white chocolate, finely chopped
Break the meringues into bite-sized pieces. Whip the cream with the icing sugar until it just holds its shape. Mash the raspberries lightly with the liqueur. Fold everything together in a large bowl with the chocolate and spoon into small moulds, I used silicone muffin ones. Freeze for at least 4 hours. They will keep in the freezer for up to a month if well wrapped.
To serve, remove them from the moulds and place onto dessert dishes and leave for about 10 minutes before eating.
To make a raspberry sauce:
Blend 150g raspberries with enough icing sugar to sweeten the sauce, 2-3 tablespoons or so. Pour the sauce through a sieve or strainer to remove the pips, use a spoon to push the sauce through.
This is going to a new monthly event called We Should Cocoa – a chocolate challenge, hosted by either Choclette or Chocolate Teapot. The idea is to make something with chocolate and include the special ingredient - which happens to be raspberries - and this month is hosted by Chele from the Chocolate Teapot.
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