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Heather Oudman
Syllabub with raspberries and white chocolate
English cream dessert
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Ingredients
Directions
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Mix the raspberry sauce with half the raspberries with the hand mixer and with lemon juice, rind and sugar until smooth.
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Pour in the cream and continue to beat until the whipped cream is stiff. This takes a little longer than usual.
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Divide the rest of the raspberries over 4 glasses and spoon the cream on them. Leave covered in the refrigerator.
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Garnish with the white chocolate and serve immediately.
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Nutrition
585Calories
Sodium0% DV0g
Fat75% DV49g
Protein8% DV4g
Carbs10% DV31g
Fiber0% DV0g
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