Cream Buns

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15—20 small meringues
300 ml whipping cream
200 g fresh raspberries
Raspberry syrup
200 g raspberries, frozen
100 g Siúcra Granulated Sugar
1/2 tsp vanilla extract
1 star Anise
Roasted almonds


In a saucepan, boil together all the ingredients for the raspberry syrup for about 5 min while stirring constantly so that it does not stick to the bottom. Leave to cool and then strain. Leave to cool and then strain. Whip the cream.  Fold meringues, raspberries, cream and raspberry syrup together in a bowl and serve immediately.

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