Berry & Cream Sponge with Raspberry Coulis

Prep: 20 Minutes

Cook: 5 Minutes

Serves: 8

Difficulty:

Cuisine:

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Berry & Cream Sponge with Raspberry Coulis

Ingredients:

1 cup Creative Gourmet frozen Raspberries

1 cup Creative Gourmet frozen Blueberries

1 unfilled plain double sponge cake

1 cup thickened cream

1 tablespoon icing sugar mixture, sifted

Raspberry Coulis

500g Creative Gourmet frozen Raspberries

⅓ cup caster sugar

Method:

Transfer frozen raspberries and blueberries to a tray to partially defrost
Meanwhile, using a pastry/biscuit cutter (or use a glass as a guide), cut 8 x 6.5cm rounds from the sponge
Whip cream and icing sugar together in a bowl until soft peaks form
Top each sponge round with whipped cream. Arrange raspberries and blueberries on top
Place on a serving platter or individual plates, drizzle with raspberry coulis and serve

Raspberry Coulis

Place frozen Raspberries and sugar into a large non-stick frying pan. Stir to combine
Heat, stirring often, over medium heat until bubbling. Reduce heat and simmer for 5 minutes or until berries are very tender
Using a wooden spoon, crush raspberries until pureed
Remove from heat and set aside to cool. Pass Raspberry mixture through a sieve to strain. Discard seeds

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