Preparation Time 10 minutes
Equipment You will need eight 185ml (3/4-cup) capacity timbale moulds for this recipe.
Ingredients (serves 8)
* 1 x 1L tub classic vanilla ice-cream (Connoisseur brand), softened slightly
* 1 x 100g pkt petite vanilla meringues (Calais brand), roughly crushed
* 300g fresh or thawed frozen raspberries
* 1 tbs icing sugar mixture
Method
1. Line eight 185ml (3/4-cup) capacity timbale moulds with plastic wrap. Place on a baking tray.
2. Place ice-cream in a large bowl. Use a wooden spoon to fold in meringue and 200g of the raspberries. Spoon among moulds. Cover with plastic wrap and place in the freezer for 6 hours to set.
3. Turn the puddings onto serving plates. Top with the remaining raspberries and dust with icing sugar to serve.
Source
Australian Good Taste - Page 78
Recipe by Michelle Noerianto
Raspberry and meringue ice-cream puddings
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