baking blind

GLUTEN FREE PUD!

From ‘Penny Melville-Brown’

Raspberry ice cream

Ingredients:

397g tin of condensed milk.

300ml carton double cream.

3 large handfuls frozen raspberries

A good slug or two of eau de framboise.  

 

Method:

Place the fruit, liqueur, cream and condensed milk in a bowl.

Blend until smooth and thoroughly mixed with a hand-blender.  The mixture will thicken as the frozen raspberries chill the condensed milk.

Place in a lidded box and freeze.

Register for free:

https://frangipane-dessert-baking-blind.eventbrite.co.uk