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    Raspberries with Pistachio Crisps and Clotted Cream

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    Raspberries with Pistachio Crisps and Clotted Cream

    • Preparation time: 20 minutes
    • Cooking time: 10 to 12 minutes, plus cooling
    • Total time: 30 to 32 minutes, plus cooling 30 minutes

    Serves: 6


    • Crisps
    • 100g shelled pistachios
    • 2 egg whites
    • 100g caster sugar
    • To finish
    • 400-500g raspberries
    • 250g tub clotted cream
    • 2 tbsp pistachios, roughly crushed


    1. Preheat the oven to 190°C/gas 5.
    2. Grind the pistachios to a rough powder in a processor. Whisk the egg whites until they hold peaks and whisk in the sugar. Fold in the ground nuts.
    3. Line a baking tray with rice paper or a Teflon cooking liner and drop teaspoons of the mixture on to the tray, leaving plenty of room between each. You should have 18-20. Press each teaspoonful with the back of a damp spoon to flatten. Bake for 10-12 minutes until golden, then turn off the oven and leave the biscuits inside to cool for about an hour. Remove carefully with a palette knife.
    4. To finish, sandwich the crisps together in pairs with the cream and raspberries. Top with more raspberries and cream and a sprinkling of crushed pistachios.

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