Raspberry and Ginger Sundaes This is an easy dessert to make, yet it tastes really good Spicy ginger, sweet raspberries and
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Contributor:
Camera Press Ltd / Alamy Stock PhotoImage ID:
CER9J4File size:
52.2 MB (1.3 MB Compressed download)Releases:
Model - no | Property - noDo I need a release?Dimensions:
3828 x 4764 px | 32.4 x 40.3 cm | 12.8 x 15.9 inches | 300dpiDate taken:
24 August 2005Photographer:
CAMERA PRESSMore information:
CX100D1011 RECIPE NOT AVAILABLE FOR PUBLICATION IN ENGLISH. CLEAR RIGHTS FOR BOOKS. "Raspberry and Ginger Sundaes". This is an easy dessert to make, yet it tastes really good. Spicy ginger, sweet raspberries and creamy creme fraiche make a gratifying blend of flavours and contrasting textures. 1 Mix the crushed biscuits with the reduced-fat spread and spoon into 4 individual trifle or sundae dishes. Chill for 30 minutes, or until firm. 2 Mix the creme fraiche with the chopped ginger and 2 tablespoons of the sweetener, then spoon it over each crushed biscuit base. 3 Top with the raspberries, sprinkle over the remainder of the sweetener and chill again before serving. For the biscuit base 175 g ginger biscuits, crushed 55 g reduced-fat spread, melted For the topping 225 g half-fat creme fraiche 2 small pieces stem ginger, finely chopped 3 tablespoons granulated sweetener 300 g fresh raspberries Serves 4