Year 9 Recipe Book 2013-14 - Sullivan Upper School
Year 9 Recipe Book 2013-14 - Sullivan Upper School
Year 9 Recipe Book 2013-14 - Sullivan Upper School
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<strong>Year</strong> 9 <strong>Recipe</strong> <strong>Book</strong><strong>2013</strong>-<strong>14</strong>RASPBERRY AND ROSEWATER FOOL[Between 2]<strong>School</strong> will provide plastic glasses to serve this recipe.Ingredients150g fresh or frozen raspberries50g caster sugar125g of virtually fat free quark or mascarpone (don’t use Philadelphiacream cheese as it is too thin)100g carton of Greek yoghurt1teaspoon rosewater (available in school)Method1. Keep back a good handful of raspberries, tip the remainder into foodprocessor with rosewater and ¾ of sugar. Blitz until smooth then sieveinto large bowl.2. In a separate large bowl beat the quark with the remaining sugar, thenbeat in yoghurt, then raspberry puree. Spoon into 2 glasses (1 perperson) and scatter the remaining raspberries over the top. Serveimmediately or chill for up to 8 hours.Page 3 of 19
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