INGREDIENTS
150g punnet raspberries
6 tbsp fromage frais
2 tbsp lemon curd
4 ready-made brandy snap baskets
1 tbsp toasted flaked almonds
PROCEDURE
- Reserve a few raspberries for decoration. Put the rest in a bowl and mash roughly with a fork. Fold in the fromage frais and the lemon curd and divide the mixture between the brandy snap baskets. Top with the remaining raspberries and almonds, then serve straight away.
SOURCE: bbcgoodfood.com
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