Tonight when I get home I have a quick pudding to make for tomorrow night's tea; well it is quick in the actual preparation but you do have to wait for the pudding to freeze. I am talking about home made Raspberry Ripple where you just have good ingredients and then a tasty cooling pudding at the end of it. And with all this hot weather at the moment we do need something to cool us down.
You will need:
8oz/250g fresh Raspberries
4oz/125g caster sugar
2 medium eggs separated
1/2 pint/300ml of milk
142ml carton of double cream
Few drops of Vanilla Extract
5-6 sprigs of mint for decorating (optional)
2lb loaf tin/1kg size
Taking the Raspberries take about 6-8 Raspberries and set them aside in the fridge for topping your dessert prior to serving.
Take the rest of the berries and add them to a saucepan with 1oz/30g of the caster sugar. Heat gently until the fruit is soft. Sieve the Raspberries to remove the pips so you end up with a soft puree of fruit.
Place the egg yolks and 2oz/60g of caster sugar in a bowl and whisk until it is thick and creamy. Heat the milk to boiling point and then pour it over the egg mixture whisking all the time this is important. Pour the mixture back into the pan and cook gently until a custard is formed. Remove the pan from the heat and sprinkle on the remaining sugar then leave the mixture to cool.
Pour the double cream into a bowl with the vanilla extract and whisk until the mixture starts to hold soft peaks then fold in the cooled custard. Whisk the egg whites until stiff then fold them into the creamy mixture. Drizzle the Raspberry Puree over the creamy mixture and stir it in gently to give a rippled effect. Spoon it into the loaf tin and freeze until solid.
Unmould the ice cream by dipping the tin briefly in hot water and decant onto a plate. Decorate with. the reserved Raspberries and mint leaves.
This recipe includes raw egg whites. However if you omit the whipping the egg white stage and incorporate the egg white in with the egg yolk when making the custard this should solve this. The recipe says that this will keep in the freezer for up to two months so you can just cut slices as you need them.
You can use other pureed fruits for this recipe like strawberries and blackcurrants and gooseberries
Yummy I am looking forward to this.
Catch you later