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
    Vanilla Shortbread