Frozen Berry Pie
Makes one dessert that serves 12-16 or 12 individual portions
This is a great summer dessert to prepare ahead. It’s delicious paired with a berry coulis.
Ingredients
¾ packet ginger nut biscuits - crushed finely
100g butter
500g frozen raspberries
140g sugar
2 egg whites
300ml fresh cream - whipped, plus extra to serve
Fresh berries - to serve
Method
Preheat the oven to 180’C
Line base of a 25cm springform tin with baking paper
Mix the crushed ginger nuts with the melted butter
Press mixture into the base of the tin
Bake in preheated oven for approximately 10 minutes until just beginning to brown
Set aside to cool
Place the frozen berries, sugar and egg whites in the bowl of a food processor and beat for 15 minutes until the is light and pink
Tip into a large mixing bowl and gently fold in the whipped cream
Pour the mixture over the gingernut base and gently tap on the bench to release any air bubbles
Freeze until firm – at least 12 hours but can be done several days in advance
To Serve
Try this recipe for a berry coulis to accompany your pie. You can also make it several days ahead and just keep it in the fridge to use as you serve the pie
White chocolate shards give an extra festive, tasty touch
