Ingredients:
Evaporated milk- 400 gms (chilled overnight)
Fresh or frozen raspberries - 450 gms
Icing sugar - 100 gms (sifted)
Method:
Evaporated milk- 400 gms (chilled overnight)
Fresh or frozen raspberries - 450 gms
Icing sugar - 100 gms (sifted)
Method:
- Beat the chilled evaporated milk until it becomes thick and frothy.
- Liquidize the raspberries to a puree, or if preferred rub them through a sieve using a wooden spoon to remove the pips.
- Beat the icing sugar into the evaporated milk and stir in the raspberry puree.
- Pour into a freezer container and freeze.
- Beat the mixture twice, at hourly intervals.
- Cover, seal and freeze.
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