It looks best if assembled in a clear glass or plastic container so the layers can be seen. Quantities here are enough for one child to make an individual portion, but they can easily be increased for more children.
Ingredients:
12 raspberries (30-40g);
3 heaped tsp creme fraiche;
3 heaped tsp plain yoghurt;
1 ginger biscuit;
half a digestive biscuit or oatcake
Utensils
kitchen paper;
folded newspaper;
teaspoon;
2 small mixing bowls;
rolling pin;
small transparent plastic bag;
(to serve) transparent container about 120ml capacity
Method
- Clean the raspberries. Put a damp sheet of kitchen paper on a few sheets of folded newspaper as an absorbent pad. Tip the raspberries on to the paper and roll them about to remove dust.
- Count out the spoonfuls of creme fraiche and yoghurt into a small bowl and mix with a teaspoon.
- Crush the biscuits. Put them in a plastic bag and break them up into small pieces with the rolling pin. Tip the pieces into the other bowl.
- Starting with the crushed biscuits, make a total of nine layers in the serving glass: a third of the biscuits, then two heaped teaspoons of the cream and yoghurt mixture, then four raspberries. Repeat these three layers twice, arranging the final four raspberries attractively on the top. Eat while the biscuits are still crunchy.
Variations
Pink Raspberry Jumble: with a fork, crush all the raspberries but one and mix them into the creme fraiche and yoghurt mixture. Combine with the biscuit pieces in a dish and top with one raspberry.
Strawberry shortbread: Instead of raspberries use 6 strawberries, chopped into large pieces, and crush one finger of shortbread.
Summer fruit medley: Use any combination of soft summer fruits with crushed oatcakes or digestive biscuits.