January 3, 2019
200 mls whipping cream
80g icing sugar
250g Sujon Raspberries (defrosted)
Cocoa to garnish
1Use defrosted Raspberries and remove the juice.
2Whip the cream with the icing sugar and fold in the raspberries.
3Carefully fill the brandy snap tubes using a piping bag with a steady hand.
4Garnish with any extra raspberries and sprinkle with cocoa powder.
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