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Dessert: Raspberry Fondue




Source of Recipe


spike-jamie.com


List of Ingredients




1 pound raspberries, thawed if frozen
4 teaspoons of cornflour (cornstarch)
315ml / 10 fluid ounces / 1-1/4 cups single (light) cream
60g / 2 ounces / 1/3 cup icing sugar (powdered sugar)
3 tablespoons Framboise, if desired to dip, Quick Meringues



Recipe



Rub raspberries through a sieve and discard seeds. Keep puree on one side while making the meringues. In a saucepan, blend the cornflour smoothly with a little of the cream. Stir in the remainder and add sugar and raspberry puree. Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and serve with small meringues. Serves 4.