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Serves 4-5

Ingredients: 

  • 450g/1lb/4 cups raspberries
  • 340g/12oz./1 1/2 cups sugar
  • 120ml/4 fl. oz./1/2 cup water
  • 470ml/16 fl.oz./2 cups whipped cream
  • 1 egg white

Liquidise and then sieve raw fruit. Dissolve sugar in water. boil for 1 minute and leave to cool. It should set to a jelly. Boil again, if it does not. Mix to taste with fruit and add whipped cream and stiffly beaten egg white.

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