Raspberry syllabub with langues de chat

Nutritional Information (amount per serving)

Calories
570kcal
Carbs
38.8g
Sugar
30.1g
Fat
40.0g
Saturates
25.0g
Protein
8.2g

Serves 6   Approx time: 15   Difficulty: super easy

Ingredients

  • 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
 

Method

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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