• 8servings
  • 60minutes

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Nutrition Info . . .

VitaminsH, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 eggs

  2. 1/3 cup (75g) caster sugar

  3. 600ml thickened cream

  4. 1 teaspoon vanilla extract

  5. 1 tablespoon Framboise or kirsch

  6. 1/3 cup (50g) Vienna almonds, chopped coarsely

  7. 2/3 cup (70g) frozen raspberries

  8. 200g white chocolate, melted

  9. fresh raspberries, for serving, optional

  10. NOTE: This recipe can be made a week ahead.

Instructions Jump to Ingredients ↑

  1. Beat eggs and sugar in a small bowl with an electric mixer for about 5 minutes or until the mixture is very pale and fluffy. Transfer to a large bowl.

  2. Beat cream, extract and liqueur in a small bowl with an electric mixer until soft peaks form. Gently fold cream mixture into egg mixture with nuts and frozen raspberries.

  3. Divide the mixture among 8 x ¾-cup (180ml) capacity moulds. Cover; freeze overnight or until firm.

  4. Wipe moulds with a hot damp cloth and turn out onto serving plates. Spoon melted chocolate over top; serve with raspberries.

  5. Cook's note Vienna almonds (candied or glazed) are available from delicatessens, health food stores and good confectionery shops.

  6. Photography by Brett Stevens.


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