150g raspberries - we used frozen raspberries, defrosted
1 tsp. lucuma powder
200ml double cream
2 ½ tbsp. Lucy Bee Coconut Sugar
1 tsp. freshly squeezed lemon juice
2 tbsp. crushed pistachios, to garnish
4 frozen raspberries, to garnish
Add the raspberries and lucuma powder to a blender and blend until smooth.
Pour through a fine sieve to separate any pulp or seeds from the sauce - discard the pulp or seeds, retaining the sauce.
In a saucepan, on a low heat, add the cream and Lucy Bee Coconut Sugar and stir continuously until the sugar has melted. Cook for 3 minutes on a very gentle boil until the cream begins to thicken a little - keep stirring to prevent any burning.
Take off the heat and allow to cool for 20 minutes. Half way through, stir the raspberry sauce and lemon juice into the cream.
Once fully cooled, transfer to 2 serving glasses or jars. Refrigerate overnight to allow it to set.
To serve, remove from fridge, top with your chosen garnish.