Icecream Eton mess

Herald on Sunday 17/10/2011

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Grant Allen

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1 Ltr	Vanilla ice cream, buy low-fat ice cream if you would like
½ cup	Frozen raspberries
1 packet	Meringue

Buy a carton of low-fat vanilla icecream, frozen raspberries and some ready-made meringues.
Leave the icecream out of the freezer to soften and put the berries on the bench to start to thaw.
Put ½ a cup of raspberries in a pot with a tablespoon of icing sugar and a tablespoon of water.
Warm through and when well combined push through a sieve to remove the seeds, leaving a smooth raspberry sauce. Cool.
Crush the meringues and mix with the raspberries through the softened icecream but be careful not to over mix. Pile into individual glasses or a glass bowl.
Store in the fridge until ready to serve, pouring the raspberry sauce over the mix before taking to the dining table.

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