Raspberry Fondue
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:03pm

Ingredients




1 pound raspberries, thawed if frozen
4 teaspoons cornflour (cornstarch)
315 mls (10 fl oz / 1 ¼ cups) single (light) cream
60 grams (2 oz/ ⅓ cup) icing sugar (powdered sugar)
3 tablespoons Framboise, if desired

Preparation

1 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. 2 Cook over a gentle heat until smooth and thickened. Stir in the Framboise, if desired, then pour into a fondue pot.

About


Serve hot or cold with small meringues.