Raspberry Meringue Crunch

1. 1

   Line the base of six dariole moulds with baking parchment.

2. 2

   Whip cream with half the sugar until stiff peaks form.

3. 3

   Fold in orange juice, yoghurt, meringues and 100 gms of frozen raspberries.

4. 4

   Spoon the mixture into the prepared moulds and freeze for an hour.

5. 5

   Meanwhile, puree the remaining raspberries with 6 tablespoons of water.

6. 6

   Sieve.

7. 7

   Stir in the rest of the sugar.

8. 8

   Invert the moulds and surround with a pool of raspberry coulis.

9. 9

   Decorate with additional raspberries and mint sprigs!

10. 10

    Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.