By Jane Marshall - 16th July 2019 6:07am
Strawberry and Raspberry Coconut ice
My version of a recipe from this month's 'Country Living', can be made with any fruits in season.
- 2 egg whites
- 100g caster sugar
- 100ml coconut milk
- 150ml double cream
- 250g strawberries and raspberries mixed
Line a litre loaf tin or reuse an ice cream carton.
Whisk egg whites to soft peaks, whisk in the sugar until the mixture is glossy.
Separately, whisk the coconut milk and cream together, it should be half as big again and a bit thicker.
Fold into the meringue using a metal spoon.
Blend the fruit to a puree and push through a sieve with the back of a spoon.
Fold the puree through the mix to create a ripple effect and pour into the tin.
Serve with shortbread and some fresh fruit on top.
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