Ingredients :
- 500 ml raspberry puree
- 200 ml milk
- 5 egg yolks
- 50 g caster sugar
- 5 leaves gelatine
- 250 ml double cream
Method :
- Bring to the boil the raspberries and milk
- Whisk the egg yolks and sugar together until a thick sabayon
- Pour the boiling mix onto this and whisk well
- Return to the heat and cook out to thicken
- Melt the gelatine into this, mix well then pass through a fine sieve, leave to cool in the fridge
- Whisk the cream to soft peaks
- Once the raspberry mix has started to set, fold it into the cream pour into the moulds and set in the fridge
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