Ingredients:
250g fresh or frozen raspberries
125ml sugar
250ml port
30ml gelatin softened in 30ml water
Method:
Place berries, sugar en port in a saucepan. Mash berries slightly.
Heat mixture over low heat until lukewarm. Add gelatin and whisk over low heat until gelatin dissolves.
Pour mixture into 6 small glass dishes. Refrigerate until set.
Dust with icing sugar and serve with sweet biscuits.
|
Bestanddele:
250g vars of bevrore frambose
125ml suiker
250ml portwyn
30ml gelatien gemeng met 30ml water
Metode:
Sit frambose, suiker en port in ’n souspan. Druk frambose effens fyn.
Verhit mengsel oor lae hitte totdat louwarm. Voeg gelatien by en klop oor lae hitte totdat gelatien oplos.
Gooi in 6 klein glasbakkies. Sit in yskas om te stol.
Sprinkel versiersuiker liggies oor en bedien met soet beskuitjies.
|
