300 ml double cream
200 ml creme fraiche
1 tsp vanilla paste
50 g condensed milk
150 g raspberries
150 g biscuits, lemon shortbread if possible
40 g unsalted butter, melted
INGREDIENTS FOR THE COULIS:
150 g raspberries
2 tbsp water
1 tbsp caster sugar
Lightly grease a large 6 hole muffin tin and then line with clingfilm, making sure the clingfilm sits flat to the bottom and sides of the muffin holes. In a food processor blitz the biscuits into a fine crumbs and then mix with the melted butter.
Press the mix into the lined tray, making six even biscuit layer at the bottom of the muffin holes. Place the tin in the fridge to cool and firm.
Meanwhile place the raspberries for the coulis into a small pan and add in the water and sugar. Cook down for 5-10 minutes until the raspberries disintegrate. Take off the heat and cool slightly before pushing through a fine sieve with the back of a spoon. Place the coulis in the fridge to cool and thicken completely.
Meanwhile in a large bowl, whisk the cream into stiff peaks. Place the creme fraiche into a seperate bowl and do the same with this. Then add in the condense milk and the vanilla. Stir together until well combined. Add the creme fraiche mix to the double cream and fold together.
Take the tin from the fridge and divide half of the cream mix between the six cases. Using the back of the teaspoon to flatten the mix evenly, making sure it goes into all the corners. Spoon over a few tablespoons of the coulis and using the edge of the spoon, marble the coulis through the cream. Dot over half the raspberries, then repeat the processor with the remaining ingredients.
Place in the freezer to set, preferably overnight. Remove from the freezer 30 minutes before serving and serve with extra raspberries and the leftover coulis.