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

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.