Serve in a
Martini glassGarnish:
Crumbled Digestive biscuit
How to make:
First Layer: MUDDLE raspberries in base of shaker. Add Chambord, SHAKE with ice and fine strain into centre of glass.
Second Layer: Grate lemon zest into shaker. Add rest of ingredients, SHAKE all ingredients with ice and strain into glass over spoon so as to LAYER over raspberry base.
| 4 fresh | Raspberries |
| Black raspberry liqueur | |
| ½ fresh | Lemon peel (grated) |
| Absolut Vanilia | |
| Vanilla liqueur | |
| Giffard Sugar Cane Syrup | |
| 5 spoon | Mascarpone cheese |
| Single cream / half-and-half |
Comment:
Surprisingly, the biscuity top continues to float as you sip the vanilla cream layer right down to the point when you hit the raspberry base.
About:
Created in 2003 by yours truly (Simon Difford) after adapting Wayne Collins' original cheesecake recipe.
