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Ingredients
- raspberries 450g
- condensed milk 400ml
- double cream 142ml pot
Method
-
Step 1
Whizz 350g raspberries to a pulp in a blender, add the milk and cream and whizz. Add the remaining fruit and pulse once or twice.
-
Step 2
Divide the mixture between 6 200ml dariole moulds (it won’t fill them up completely) or a 500ml plastic or metal pudding basin and freeze overnight. To unmould, dip in hot water and serve with raspberries.
Nutritional Information
- Kcals 359
- Carbs 40.9g
- Protein 7.1g
- Fat 19.7g
- Salt 0.26g
- Saturates 11.4g
- Fibre 1.9g
