EASY SUMMER DESSERT
Whip a carton of Longley double cream to soft peaks
adding vanilla from your store cupboard.
Dab a small amount on your dessert plate, then place
a Vanilla or Chocolate Shortbread biscuit on top.
Add more cream, raspberries and another biscuit.
Layer up again and serve with a dusting of icing sugar
Raspberry Ice – Blitz a couple of 125g punnets
of Chegworth Valley Raspberries with 75g of
caster sugar and a squeeze of lemon juice. Push
through a sieve and add 100ml of water and freeze
for four hours stirring with a fork every hour or so
until crystallized. Serve in little glasses with our