It is rather frustrating as a consumer in New Zealand that there are no label requirements on products specifying where the ingredients come from. For example, if their origin is the inner depths of China, you can simply put on your label that the ingredients come from local and imported ingredients. Trying to find a frozen berry that is from only NZ ingredients is decidedly hard, which seems strange given our ability as a nation to grow berries. Luckily, being berry season, the fresh ones are available and affordable so I have used these in my recipe, which is an adaptation of an Annabel Langbein recipe I tried recently. With these long, hot, dry days this frozen raspberry delight is the perfect end to the day. Enjoy!
PREP TIME: 15 MINS
COOK TIME: 4-5 HOURS
SERVES: 8-12 PEOPLE
2 punnets fresh raspberries (about 250g)
1 cup sugar
3 egg whites
1/2 teaspoon vanilla essence
250g vanilla wine biscuits
1/2 cup blended walnuts
1/2 teaspoon ground star anise (optional)
110g butter melted
1 punnet raspberries or blue berries
1. Put the biscuits into a bag and crush with a rolling pin or a similar object. Be careful not to make too fine or else the base will become too hard once frozen.
2. Combine the biscuit, walnut, star anise and butter. Take a cake tin about 25 cm wide and line with baking paper. Tip in the base mix and press down firmly. Place in fridge until ready to use. Alternatively you can place a teaspoon of mix into little cupcake papers and press down to make little individual ones.
3. In a mixer or blender, place egg whites, sugar, raspberries and vanilla essence and beat for around 7 minutes until you have a nice thick but fluffy mixture. Pour this into your cake tin or cupcake papers and freeze. It usually takes at least 4-5 hours to freeze fully. Once frozen, remove from tin and garnish with blueberries or raspberries.