We use cookies to ensure that we give you the best experience on our website. We also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the Anglo Celt website. However, if you would like to, you can change your cookie settings at any time by amending your browser settings.


Reader's Recipe: Ginger and lime semi-frozen cream with raspberry coulis

Wednesday, 7th February, 2018 11:42am

Reader's Recipe: Ginger and lime semi-frozen cream with raspberry coulis

Every month, the Celt runs a competition for the best Reader's Recipe with a fabulous prize of Sunday lunch for two in the Olde Post Inn, Clovershill, up for grabs. Here is one of our previous winners:


Recipe by Felicity McGrath



4cm (1½ inch) piece of root ginger

75g/3oz caster sugar

Juice of 1½ limes and one large orange

250ml double cream (whipped till floppy)

Orange slices and mint leaves to decorate

For the Coulis

A pack of frozen raspberries (defrosted)

Icing sugar to taste


Place the ginger, sugar and fruit juices in a small pan and dissolve over a gentle heat.

Bring to the boil and cook for two to three minutes then allow to cool.

Remove the ginger and fold the mixture into the whipped cream. Divide between six cling film lined pudding moulds and freeze for at least 1½ hours.

Blitz the coulis ingredients in a food processor, sieve and keep cold in the fridge until ready to serve.


Post a Comment

blog comments powered by Disqus