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This is really yummy. You can use fresh or frozen raspberries - whatever's available. To make it even richer, try using lemon cheese instead of lemon curd. Taken from the BBC Good Food Magazine.
Serves 4
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Put the raspberries (thawed, if frozen) in a bowl, sprinkle over the caster sugar and set aside. Crunch up the biscuits, tip the crumbs into a bowl and stir in the melted butter.
In a separate bowl, mix the cream and lemon curd together then stir in the milk to thin the mixture.
Layer most of the raspberries, crumbs and lemon cream into four dessert glasses.
Top each glass with a few raspberries and a scattering of crumbs.
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