Meals and Courses

  • 250 g (8 oz) raspberries
  • 175 g (6 oz) marshmallows
  • 175 ml (6 fl oz) double cream
  • few drops of lemon juice
  • raspberries, marshmallows and shortbread biscuits, for dipping

Purée the raspberries in a blender or food processor until smooth, or rub through a sieve into a bowl.

Put the puréed raspberries, marshmallows and cream in the fondue pot and melt over a low heat, stirring constantly. Add the lemon juice and heat through, but do not allow to boil.

Move the fondue pot to the table and keep warm on a burner, then gather all your friends round and dip the biscuits, raspberries and marshmallows into the raspberry mallow, while still warm.

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