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Papaya with raspberry meringue ice-cream

Papaya with rasberry meringue ice-cream

Serving size: Serves 8
Cooking time: Less than 15 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Papaya with raspberry meringue ice-cream
INGREDIENTS

600ml thickened cream
125g store-bought meringue nests,
crushed coarsely
1 3/4 cups (200g) frozen raspberries,
crushed coarsely
papaya, for serving
METHOD

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 lengthways. Scoop out the seeds.

4. Serve the scooped ice-cream in the papaya halves.

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