Sunday, June 22, 2008
Fresh, frozen or canned raspberries can be used for this dessert. Decorate with whipped cream and extra raspberries, if desired. Recipe serves 4.
6 ounces (200 g) raspberries
1/3 cup custard powder
1/3 cup caster sugar
2 cups milk
1. Blend or process raspberries until pureed, push through sieve to remove seeds. Combine custard powder and sugar in medium saucepan, gradually stir in milk, stir over medium heat until mixture boils and thickens.
2. Remove from heat, add raspberry puree, stir until well combined. Pour mixture into 4 glasses. Refrigerate until set.