Ingredients
- 300g fresh or frozen raspberry, thawed
- 2 oranges
- 6 tbsp Cointreau or Grand Marnier
- 75g caster sugar
- 568ml carton double cream
- soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)
Method
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Divide the raspberries between six small glasses.
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Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.
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Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.