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    Creamy Raspberry Crunchies

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    Creamy Raspberry Crunchies

    This no-cook dessert looks impressive and takes just minutes to assemble. You can prepare it up to 2 hours in advance and keep it chilled, then drizzle with the coulis just before serving.

    • Christmas
    • Preparation time: 5-10 minutes, plus 5-10 minutes standing
    • Total time: 10 minutes to 20 minutes 20 minutes

    Serves: 4


    • 90g pack Bonne Maman Galettes Fines biscuits
    • ½ x 200ml tub crème fraîche
    • 300g fresh raspberries
    • 4 tbsp James White Raspberry Coulis
    • Icing sugar, for dusting


    1. Spread 2 biscuits with a little crème fraîche. Place 1 biscuit on a serving plate and arrange 4 raspberries on the crème fraîche. Cover with the other biscuit, crème fraîche side up, and top with more raspberries. Place a plain biscuit on top, spoon a little crème fraîche in the centre and finish with a raspberry on top. Drizzle 1 tablespoon of coulis around the edge (or see below for how to make a star) and scatter a few raspberries on the plate.
    2. Repeat with the remaining ingredients to make 3 more desserts. Leave for 5-10 minutes to allow the biscuits to soften slightly and dust lightly with icing sugar just before serving.

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    Cook's tips

    For an extra special touch, drizzle the coulis in a star shape before layering up the biscuits, raspberries and crème fraîche. Make a simple piping bag by folding a double thickness of greaseproof paper into a cone shape. Spoon in the coulis, snip off the tip and carefully pipe a star shape onto each plate.


    Average user rating

    5 stars