Raspberry Meringue Crunch

• 300 ml whipping cream
• 4 tablespoons caster sugar
• 300 ml yogurt
• 2 tablespoons orange juice
• 4 meringue nests, lightly crushed
• 350 g frozen raspberries
• raspberries (for garnishing)
• mint sprig (for garnishing)

1. Line the base of six dariole moulds with baking parchment.
2. Whip cream with half the sugar until stiff peaks form.
3. Fold in orange juice, yoghurt, meringues and 100 gms of frozen raspberries.
4. Spoon the mixture into the prepared moulds and freeze for an hour.
5. Meanwhile, puree the remaining raspberries with 6 tablespoons of water.
6. Sieve.
7. Stir in the rest of the sugar.
8. Invert the moulds and surround with a pool of raspberry coulis.
9. Decorate with additional raspberries and mint sprigs!
10. Serve!

whipping cream, caster sugar, yogurt, orange juice, meringue nests, frozen raspberries, raspberries, mint

Taken from www.food.com/recipe/raspberry-meringue-crunch-9768 (may not work)