INGREDIENTS
1 serving
raspberry possets
225 gs
raspberries
2 Tbsps
caster sugar
600 mls
double cream
175 gs
caster sugar
1
juice of lemon
30 gs
pistachios
100 gs
lemon curd
60 gs
flour
120 gs
ground pistachios
2
egg whites
60 gs
caster sugar
1 tsp
oil
1/2 tsp
vanilla essence
1 pinch
salt