225g punnet raspberries
50g golden caster sugar
142ml pot lactose free double cream
100ml low FODMAP custard
handful basil leaves, finely shredded
3 tbsp icing sugar
Divide the raspberries between 4 ramekins, then scatter over the sugar and press down slightly with the back of a spoon.
Whip the lactose free cream until it holds its shape, then fold the low FODMAP custard and basil through the cream.
Spoon the creamy mixture over the raspberries and smooth over the tops.
Leave the ramekins in the freezer for about 30 mins to just set the cream - you don't want it set solid.
The lactose free creams can now be frozen for up to 2 weeks, but should be defrosted slightly in the fridge for a few hours before serving.
To serve, dust each ramekin evenly with a layer of icing sugar, then use a blowtorch to caramelise the top.
Leave the caramel to harden for 1 min, then serve straight away.
Recipe adapted from: Good Food