Papaya with raspberry meringue ice-cream
Nov 27, 2013 1:00pm- 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
- 1Beat 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.
- 2Cover; freeze for 6 hours or until firm.
- 3Cut the papaya in half length ways. Scoop out the seeds.
- 4Serve the scooped ice-cream in the papaya halves.