| |
|
Dissolve the cornflour in a little water and put it in a saucepan with the raspberries, lemon juice and sugar. Bring to the boil and stir constantly until the sauce has thickened.
Fit the double-bladed knife and pour the sauce into the bowl. Process for 10-15 seconds to purée the fruit and taste for sweetness adding more sugar if necessary. If you like you can then sieve the sauce to remove the pips. This sauce is delicious with ice cream of fresh strawberries.
|
|
|
|
|
|
Preparation : 10 min
Cooking : none
Ingredients
(for 4 serves) 8 oz (250 g) raspberries
Juice of 1/2 a lemon
6 oz (175 g) caster sugar
1 tsp cornflour |
|
|
|
Back
