|
Method |
|
1. |
Place the
milk in a large, heavy based pan, bring it to the boil and then |
|
|
reduce the
heat to a rapid simmer and cook until it has reduced by half, |
|
|
stirring
continuously. |
|
2. |
Next add the
sugar, cream and raisins to the milk, stir until the sugar has |
|
|
dissolved. |
|
3. |
In a cup,
dissolve the corn flour in a little cold milk, pour the corn
flour mixture |
|
|
into the
milk, stirring all the time. Cook until the mixture
thickens to a |
|
|
custard
consistency. Remove from the heat and set aside. |
|
4. |
Wash the
raspberries and mash them in a bowl, add this raspberry pulp to |
|
|
the thickened
milk and mix well. |
|
5. |
Pour into a
loaf tin and freeze overnight. |
|
6. |
To serve, dip
the tin in warm water for a few minutes and turn out onto a |
|
|
plate, slice
and serve with some fresh raspberry sauce. |
