Brunch,
Dinner,
Seasonal,
A traditional pub dessert which can be made even more simple using Lees meringue shells, set to delight all your customers.
5 Mins
5
Ingredients
12, Lees Meringues Shells
400g, Raspberries
150ml, Raspberry sauce
300ml, Double Cream
50g Chopped Pistachio
Process
1.Begin to whip cream into a bowl and set aside. Half the meringues and break
2. Fold in half the raspberries, raspberry sauce and broken meringue
3. Spoon into glasses
4. Top with more raspberries, sauce and sprinkle with pistachio
5. Add a Lees meringue shell to the top and lightly toast with blow gun
This recipe uses
