Merry berry bombes
( SERVES 8 )
Moulded desserts look flash and are easy to make. The tang of the yoghurt counteracts the sweetness of the meringues so the overall effect is light, creamy and delicious.
- Whip the cream to soft peak. In a large bowl, combine the cream, yoghurt and crushed meringues and fold together.
- Roughly chop 1 cup of the berries (use frozen or fresh) and swirl into the mixture, then spoon into ½-¾ cup capacity cups or moulds and freeze.
- Place the remainder of the berries in a small saucepan and cook gently until soft and juicy. Add some sugar if it is too tart and set aside.
- Remove the bombes from the freezer 5 minutes before serving time. Dunk each cup into hot water then turn out onto a plate. Spoon the berries over the top and serve.