Brandied Raspberries with Chantilly Cream
- 20 minutes
- 1lb frozen Raspberries
- ¾pt Water
- 12 oz Granulated Sugar
- 2 tbsp Brandy
- 2 level tsp Arrowroot
- Chantilly Cream to serve
- Make a srup by dissolving the sugar in the water and boiling fast for 5 minutes. Cool for a few minutes.
- Very gently stir in the raspberries, don't bother to thaw first as they will dissolve in the liquid. When cool, drain off juice into a small pan.
- Blend arrowroot with very little water and add to juice in pan.Stir until it comes to the boil and thickens. Pour over the raspberries and stir in the brandy. Leave to go cold.
- To serve, divide between individual glasses and top with a blob of chantilly cream. Shortbread fingers may be served with this dish.
The raspberries can be made with 2x15oz cans of raspberries instead of frozen.
This dish can be frozen in suitable containers and defrosts in around 3-4 hours.