Raspberry Ripple Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2: Size 2 Eggs, Separated
2 ounce: Caster Sugar,
1/4 pint: Double Cream,
8 ounce: Raspberry Puree,
Directions:
Whisk the egg whites until stiff, then gradually add the caster sugar,
beating well between each addition.
Place the egg yolks in a bowl and beat until light and fluffy. Whip
the double cream until it forms soft peaks.
Fold the egg yolks into the cream, then add the egg white mixture.
Stir in the raspberry puree. Transfer to a container and freeze or
approximately 6 to 8 hours. Source: Take A Break
Source from luhu.jp
beating well between each addition.
Place the egg yolks in a bowl and beat until light and fluffy. Whip
the double cream until it forms soft peaks.
Fold the egg yolks into the cream, then add the egg white mixture.
Stir in the raspberry puree. Transfer to a container and freeze or
approximately 6 to 8 hours. Source: Take A Break
Source from luhu.jp
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Desserts