Whipped Raspberry Brittle Recipe

Whipped Raspberry Brittle Recipe

Ingredients: Serves 6

Oil, for greasing
40 g toasted hazelnuts (filberts)
100 g/4 oz light brown sugar

75 ml/5 tbsp water
A pinch of cream of tartar
25g/1 oz/2 tbsp butter
300 ml double (heavy) cream
150 ml thick vanilla yoghurt

Icing (confectioners') sugar
225 g/8 oz raspberries, lightly crushed


Oil a shallow baking tin (pan) and scatter the nuts in the base. Put the brown sugar and water in a saucepan and heat gently until dissolved. Add the cream of tartar and butter. Bring to the boil and boil, without stirring, until the mixture reaches the hard crack stage (155C/298F on a sugar thermometer or until 5 ml/ 1 tsp of the mixture immediately hardens and crackles when dropped into cold water). Pour over the nuts and leave to set.

Whip together the cream and yoghurt. Fold in the crushed raspberries and sweeten to taste with icing sugar. Spoon into four glass dishes and chill until ready to serve. Turn the nut mixture into a plastic bag and crush with a rolling pin. Scatter the nut brittle over the raspberry mixture and serve straight away.

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