Raspberry fondue recipe
1lb raspberries, thawed if frozen
4 teaspoons of cornflour
1 1/4 cups single (light) cream
1/3 cup icing sugar
3 tablespoons Framboise, if desired
Rub raspberries through a sieve and discard seeds. Keep puree on one side while
making the meringues.
In a saucepan, blend the cornflour smoothly with a little of the cream. Stir in the
remainder and add sugar and raspberry puree. Cook over a gentle heat until smooth
and thickened. Stir in the Framboise, if desired, then pour into a fondue pot and
serve with fruit or cake. Serve hot or cold.
(Serves 4)
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