Recipe

Papaya with raspberry meringue ice-cream

  • 15 mins preparation
  • Serves 8
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Ingredients

Papaya with raspberry meringue ice-cream
  • 600 millilitre thickened cream
  • 125 gram store-bought meringue nests, crushed coarsely
  • 1 3/4 cup (200g) frozen raspberries, crushed coarsely
  • papaya, for serving

Method

Papaya with raspberry meringue ice-cream
  • 1
    Beat the cream in a small bowl with an electric mixer until soft peaks form. Fold in 3/4 of the meringue and raspberries, and spread into a loaf pan or medium freeze-proof container. Top with remaining meringue and raspberries.
  • 2
    Cover; freeze for 6 hours or until firm.
  • 3
    Cut the papaya in half length ways. Scoop out the seeds.
  • 4
    Serve the scooped ice-cream in the papaya halves.

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