Raspberries with Cream and Ginger Crunch

Ingredients

Fresh Raspberries
Single Cream
Ginger Nut Biscuits
Caster Sugar
Sprigs of Mint (optional)

Utensils
Two bowls
Colander
Tall Glasses
Rolling pin Or suitable “blunt” instrument

Wash raspberries in the colander.
Pour the still wet raspberries into one bowl and sprinkle liberally with the caster sugar.
Put Ginger Nut Biscuits in a plastic bag and crush into crumbs with your chosen “blunt” instrument
Mix the resulting crumb crush into the cream in the second bowl
Put a few of the raspberries into the tall glass
Follow with a layer of the cream crunch mix
Alternate until the glass is full,
Decorate the top with a sprig of mint if your being cheffy.
Serve with a couple of the remaining whole biscuits.

Simple to make delicious to eat.

Love raspberries and ginger biscuits so will be doing this one. cheers Penny