From the Field

Time for another segment of “From the Field,” and we are joined by Jenny Van Roy from Farmers Feed Cities and Chef Lynn Ogryzlo. They show us a very nice desert with just in season raspberries.

Here’s the recipe:

• 2 cups raspberries
• 1 tsp icing sugar
• 2 tsp ice syrup
• 1 cup whipping cream
• 8 meringue cookies
• springs of fresh mint

Rinse and let the raspberries dry. Put Raspberries into a bowl and add sugar and ice syrup and leave to macerate while you whip the cream.

Whip the cream in a large bowl until thick but still soft. Roughly crumb in the meringue cookies. You will need chunks for texture as well as a little fine dust. Divide the crumbled meringue among 4 glass dessert glasses. Layer the whipped cream and macerated raspberries twice, ending with a dollop of whipped cream on top. Garnish with spring of mint. Serves 4.

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