Almond And Raspberry Frozen Puddings

1. 1

   Beat the eggs and sugar in a large bowl with an electric mixer for about 5 mins or until the mixture is very pale and fluffy.

2. 2

   Beat the cream, extract and liqueur in a large bowl with electric mixer until soft peaks form. Gently fold the cream mixture into the egg mixture along with the nuts and frozen raspberries.

3. 3

   Divide the mixture among eight 3/4-cup molds. Cover and freeze overnight or until firm.

4. 4

   Wipe the molds with a hot damp cloth and invert onto plates. Spoon the melted chocolate over the top. Serve with fresh raspberries, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.