Raspberry delight

Raspberry delight

By
From
Little Kitchen
Serves
4
Photographer
Jacqui Melville

You could use strawberries for this dessert instead of raspberries if you prefer; just remember to take out the stalky bits and cut them in half if they are very big.

Ingredients

Quantity Ingredient
300ml cream
1 teaspoon vanilla-bean paste
2 punnets raspberries
2 teaspoons caster sugar
8 unblemished mint leaves

Equipment

Quantity Ingredient
potato masher
electric mixer
4 pretty glass dessert bowls or glasses (around 5 cm x 7.5 cm)
large metal kitchen spoon
large and small bowls
measuring spoons

Method

  1. Ask a grown-up to help you put the cream and vanilla bean paste into the bowl of an electric mixer. Beat until it thickens enough to form soft peaks when you lift out the beater.
  2. Tip half the raspberries into a small bowl and mash them with the sugar until it forms a smooth, runny sauce.
  3. Arrange a layer of cream in pretty glasses then spoon a layer of raspberry sauce and then the raspberries. Repeat. Top each with 2 mint leaves and an extra raspberry.

Tip

  • It’s a good idea to use raspberries as soon as you can after buying them, and certainly within 2 days.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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