While the weather here is still a bit on again / off again, the profusion of flowers everywhere convinces me that summer is really around the corner. Jasmine and murraya are heavy in the air in my garden, swimming costumes and hats have appeared in the shops. And one of the biggest signs of all - finally berries are becoming affordable again. Through the winter, fresh raspberries were selling for $12 a punnet at Woolworths (for 125g), and as much as I love them, the cost of buying berries flown from the Northern hemisphere was more than I could bear. And don't even mention the food miles carried in that tiny box! But now the prices have come back to earth, as the local berries start to appear - roll on summer....
This dessert was a great welcome to the hot months ahead. It is fast and easy to make, and light and tasty to eat. You can also make it way ahead - making it perfect for dinner parties as a very slow stress end to a meal. I was a bit disorganised when I was serving it, and forgot to macerate the strawberries in a little icing sugar (there is always next time...). Thanks to elder darling daughter for the photo. And another BIG thank you to Brenda for the award she sent my way yesterday.
Frozen Raspberry Whip With Strawberries
adapted from "Marie Claire: Zest" by Michelle Cranston
1 punnet raspberries (125g-150g)
1 tsp lemon juice
1/2 cup caster sugar
1 egg white
2 punnets strawberries
1 tbl icing sugar
Whip the raspberries, lemon juice, sugar and egg white with electric beaters or in a stand mixer using the whisk attachment for 10 mins or until the mixture is tripled in size and is very light and fluffy. Spoon into a container and freeze for serveral hours or overnight. Just before serving, trim the strawberries and then halve them. Toss the strawberries with icing sugar and let them sit and macerate for 5 mins before serving with a scoop of raspberry whip.