Berry & Cream Sponge with Raspberry Coulis
Serves 8
Ingredients
Berry Cream Sponge
- 1 cup Creative Gourmet Frozen Raspberries
- 1 cup Creative Gourmet Frozen Blueberries
- 1 unfilled plain double sponge cake
- 1 cup thickened cream
- 1 tablespoon icing sugar mixture, sifted
Raspberry coulis
- 300g Creative Gourmet Frozen Raspberries
- 1/3 cup caster sugar
Method
Berry Cream Sponge
- Transfer frozen raspberries and blueberries to a tray to partially defrost.
- Meanwhile, using a pastry/biscuit cutter (or use a glass as a guide), cut 8 x 6.5cm rounds from the sponge. Whip cream and icing sugar together in a bowl until soft peaks form. Spoon cream mixture onto sponge rounds. Arrange raspberries and blueberries on top. Place on a serving platter or individual plates, drizzle with raspberry coulis (see below) and serve.
Raspberry Coulis
- Place frozen raspberries and sugar into a large non-stick frying pan. Stir to combine. Heat, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until berries are very tender. Using a wooden spoon, crush raspberries until pureed. Remove from heat and set aside to cool. Pass raspberry mixture through a sieve to strain. Discard seeds.
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Tip:
- The raspberry sauce can be made up to 5 days ahead and stored in an airtight container in the fridge.
