Raspberry Sundae recipe
150 ml Double cream
150 g Fromage Frais
2 Tablespoons of Clear Honey
400 g Fresh Raspberries
4 teaspoons of Almond Flakes
Place the double cream and Fromage Frais into a bowl and beat well. Add the honey and beat well again.
Use clear glass dishes for the best effect. Save about 8 raspberries for the final topping.
Start with the raspberries and place a layer in each dish, then a layer of cream mixture then raspberries, ending up with the cream.
Now sprinkle almond flakes on each dish, and then top with a couple of raspberries
Serve at once
Use finely crumbled digestive biscuits instead of almond flakes or as a layer
Eat with thin sponge finger biscuits
Add a couple of teaspoons of your favourite liqueur, for example Coffee or Crème de Menthe, after adding the honey