A simple but effective dessert for the summer.
Combine all the above in a mixing bowl to form a paste and well mixed together and then leave to stand for about 30 minutes. To make the template use the lid from a ice cream container draw a circle about 3.5in and then cut out with scissors then round hole cut again about 1inch leaving you with your template.
On a non stick tray/baking parchment or baking mat place your template and with a palette knife spread the mixture with a thin layer using the template to determine the thickness.
Place 2/3 on each sheet bake in preheated oven for about ¾ minutes until golden brown remove from oven , using a palette knife lift off while still hot and place over upturned ramekin , this will give you the basket shape allow to cool a couple minutes and its ready, store in cool place until ready to fill.
Take 1 punnet fresh raspberries or you can use strawberries place in saucepan with about 50g sugar place on low heat , this will extract the juice from the fruit dissolve the sugar stirring as you go bring to a pulp and simmer for a few minutes take from heat strain in sieve to remove the seeds allow to cool.
Now you're ready to assemble use the picture as a guide finish with a sprig of fresh garden minute. Simple, quick and a crowd pleaser.
Norman Webb
Head Chef Church House
Please send any comments regarding any of our recipes if they work for you or contact any of the team in the kitchen as we would like to know if they are useful.
