2 punnets raspberries
4 tablespoons caster sugar
50 ml sweet red wine or sweet dessert wine
284 ml double cream
284 ml fat-free natural yoghurt
a few sprigs fresh mint, to serve
1 pack langues de chat biscuits or any thin, all-butter biscuits
Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.
Whip the cream to very soft peaks in a separate bowl and stir in the yoghurt. Fold half the cream and yoghurt mix into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream and yoghurt mix to give a ripple effect. Divide between 6 glasses or tumblers.
Top each with a mint sprig and a few langues de chat biscuits poked in the top.
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Fruity syllabub is such an easy dessert and looks gorgeous, especially with a pretty biscuit on top
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council