You will need
150g raspberries
150g strawberries, hulled and halved
100g blueberries
2 tbsp icing sugar
227g Cornish Clotted Cream
200ml ready made custard
150g raspberries
150g strawberries, hulled and halved
100g blueberries
2 tbsp icing sugar
227g Cornish Clotted Cream
200ml ready made custard
Method
1. Place the raspberries, strawberries and blueberries in a large bowl. Add the icing sugar and leave to marinade for up to an hour until the fruits have softened and the juice has oozed out. Lightly mash the fruits with a fork.
2. Spoon all but four tablespoons of the clotted cream in a large bowl and add the custard. Fold gently together.
3. Spoon some of the fruits in the bottom of four glasses top with some of the clotted cream custard, top with some more fruit and continue with another layer of clotted cream custard. Continue with the layers finishing with a layer of fruit. The layers will not be defined. Top with the reserved clotted cream.
1. Place the raspberries, strawberries and blueberries in a large bowl. Add the icing sugar and leave to marinade for up to an hour until the fruits have softened and the juice has oozed out. Lightly mash the fruits with a fork.
2. Spoon all but four tablespoons of the clotted cream in a large bowl and add the custard. Fold gently together.
3. Spoon some of the fruits in the bottom of four glasses top with some of the clotted cream custard, top with some more fruit and continue with another layer of clotted cream custard. Continue with the layers finishing with a layer of fruit. The layers will not be defined. Top with the reserved clotted cream.
4. Chill for 30 minutes and serve.
Recipe, Rhodda Cornish Clotted Cream
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