This is a perfect addition for any hot summer day ice cream retreat. Try serving the ice cream in a cantaloupe if it's vanilla.
ingredients:
-fresh or frozen raspberries
-2 table spoons of red currant jelly
-2 teaspoons of cornstarch
what to do:
1 - with a spoon, push the raspberries through some sort of a sieve to remove the seeds and juice the berries
2 - stir in the jelly and cornstrach
3 - heat mixture to boiling in a saucepan while stirring contantly (boil for 1 minute)
4 - cool and serve at room temperature
Sergio del Limónar
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