Quick & Easy

RASPBERRIES

RASPBERRY-RIPPLE CREAM CAKE Serves 8

1. WHIZZ 400g raspberries, 4tbsp icing sugar and juice of ½ lemon in food processor. 2. Whip 500ml double cream to soft peaks, fold in 400ml sweetened condensed milk and 1tbsp vanilla extract. Put half into a greased and lined 8in, loose-bottomed cake tin. 3. Drizzle in half the raspberry sauce and swirl it. Mix in the rest of cream mix and sauce. Dot with a few more raspberries and freeze it. 4. Defrost for 15 mins, take out of tin, slice and serve.

RASPBERRY JELLY Serves 4

1. BRUSH 4 x 125ml jelly moulds with ½ tsp oil. Warm 250ml water and 7tbsp caster sugar, stir till dissolved. Add 400g raspberries, simmer for 5min. Soak 6 gelatine leaves in cold water for 5min. 2. Sieve cooked raspberries (discard pulp). Add 4tsp lemon juice and water to increase volume to 500ml. 3. Squeeze water from gelatine. Stir leaves into warm mixture. Pour into moulds and chill till set. 4. Serve with ice cream.