Ingredients
- 5 circle with back of spoon
- 4 dish (serving)
- 2 avocados
- 1 from outside edge of cream
- 1 tblsp
- 475 ml cream (heavy)
- 475 ml cream raspberry sauce (heavy)
- 300 gr raspberries (frozen)
- 130 gr currant jelly
- 120 ml lemon juice
- 120 ml whipped cream on (plate)
- 1 package sweetened condensed milk
water 1.5 tsp cornstarch Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired.
