Don’t whip up this de-light-ful dessert
2 Punnets of fresh raspberries Juice of a quarter of a Lemon 50g Caster sugar crust. Then soften some butter and, using the pastry brush, grease your ramekin in a bottom to top motion evenly around all the edges. Then pour in some caster sugar and roll it around the ramekin.
Empty the excess sugar out and place it into the fridge. incorporated.
Pipe into your ramekins and place in the oven for 10 minutes.
Using a hand blender, blitz the raspberries and lemon together and pass through the chinois.
Pour into a pan, add your sugar and bring to the boil.
Place all ingredients into a pan and reduce by half. Place into the fridge to cool down.
Once cooled, use a pallet knife to spread over greaseproof paper evenly.
Place into a pre-heated oven at 95 C for eight hours to crispen up.