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Coffee and Raspberry Frou Frou

ingredients

serves 6 - 8
600 ml (1 pt) double cream
600 ml (1 pt) single cream
225 g (8 oz) meringue
20 g (4 tsp) powdered instant coffee dissolved in 15 ml ( 1 tbsp) hot water, cooled
100 g (4 oz) frozen or fresh raspberries
5 ml (1 tsp) lemon juice
40 g (1 1/2 oz) Vanilla Sugar (see note to recipe for Le Succes)
grated rind of one orange
15 ml (1 tbsp) water
a selection of fruit e.g. strawberries, raspberries, peaches, washed and sliced

method

1. Whip the two creams together until they just hold soft peaks.

2. Break the meringue into small pieces and fold into the cream.

3. Divide the mixture between three bowls. Add the coffee to one bowl and fold in.

4. For the raspberry sauce, combine all the remaining ingredients, except the mixed fruit, in a saucepan and heat gently until the raspberries are soft.

5. Stir well to break up the berries and mix with one of the bowls of cream and meringue mixture.

6. Grease a 1.8 litre (3 pt) ring mould and put alternate spoonfuls from the 3 bowls into it.

7. Repeat until all the mixture is used. Gently smooth the surface and cover. Freeze for at least 6 hours.

8. Move to a refrigerator 30 minutes before serving.

9. Unmould onto a serving plate and fill the centre with the mixed fruit.

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