Tuesday, 2 July 2019

Raspberry Freeze


This recipe was my daughter Sarah's favourite dessert when she was a child. Its refreshing and perfect for a summer bbq. This version was adapted from a recipe from the Desserts cookbook by Company's Coming. 




Crust
3/4 cup Butter or Margarine
1 1/2 cups flour
1/2 cup brown sugar
3/4 cup finely chopped pecans or walnuts

Filling
2 egg whites
3/4 cups granulated sugar
15 oz or 425 grams frozen raspberries
2 Tbsp. lemon juice
1 Tbsp. of lemon zest
1 cup whipping cream

Crust: Melt butter in medium bowl or saucepan. Stir in flour, sugar and nuts.Spread mixture into a large un-greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes stirring two to three times, until nicely browned. Remove from oven and break up any chunks. Scatter 3/4 of the crumbs into un-greased 9 inch spring form pan and firmly press.

Filling: In a large mixing bowl beat on high eggs whites, sugar, raspberries, lemon juice and lemon zest. Beat until the volume has increased and thickened. This will take approximately 10 minutes.
Beat whipping cream until stiff. Fold into raspberry mixture. Turn into crust. Sprinkle the reserved crumbs over top. Cover and freeze overnight or until needed. Take out 10 minutes before slicing.

Link to Recipe: Raspberry Freeze
Remove crumbs from oven and scatter and pressed firmly into springform pan. 

Beat on high eggs whites, sugar, raspberries, lemon juice and lemon zest. Beat until the volume has increased and thickened.

Whip the cream until stiff peaks are formed.

Add the whipped cream to the raspberry mixture and gently fold in.

Spread raspberry mixture over the crumb base.

Sprinkle with the reserved crumbs. Cover and freeze overnight.


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