For a swirled effect, keep back a little of the whipped cream to swirl through the mixture before placing in the glasses.
This dessert from Kathy Paterson is designed to follow her roasted rolled pork loin and potato and fennel gratin with roasted shallots and sweet stem broccoli
|250 g||Frozen raspberries, thawed (Main)|
|1 cup||Caster sugar|
|2 Tbsp||Grand Marnier|
|2 cups||Cream (Main)|
|1 pinch||Freeze-dried raspberry powder, or use freeze-dried raspberries, to decorate, optional|
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- Puree the raspberries then push through a fine sieve.
- In a large bowl mix together the raspberry puree, sugar, champagne and Grand Marnier. Set aside for about 30 minutes to allow the flavours to mingle and the sugar to dissolve a little.
- Whip the cream until it holds soft peaks, then gradually add the cream to the raspberry mixture, whisking so it remains quite stiff, but not over-whipped. (Remember the mixture will firm more as it chills.)
- Spoon into 8 glasses, cover and place in the fridge. This can be done at least 2 hours before serving and will give you time to enjoy the remaining champagne.
- Just before serving, crush 1-2 freeze-dried raspberries over each glass of syllabub.