Categories: July

Ingredients

• 2 punnets of raspberries
• 4 tbsp caster sugar
• 50ml sweet red wine or sweet dessert wine
• 568ml carton double cream
• few fresh mint sprigs, to serve
• pack of langues de chat biscuits or any thin, all-butter biscuits

Directions

1. Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.

2. Whip the cream to very soft peaks in a separate bowl. Fold half the cream into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream to give a ripple effect. Divide between 6 glasses or tumblers.

3. Top each with a mint sprig and a few biscuits poked in the top.

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