350ml double cream
150g shortbread - broken into chunks
2 tbsp runny honey (optional)
Toast the shortbread on a dry frying pan on the hotplate or induction zone, stirring regularly, until golden brown and then set aside to cool down.
Puree 100g raspberries by crushing the fruit and sieve (add honey if not sweet enough).
Whisk the double cream until just set.
Add the raspberry puree to the cream and stir gently (try not to over whip).
In 4 serving dishes place a layer of raspberry cream, then shortbread and raspberries. Repeat layering.
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Telephone: 01620 842741