Cream Buns

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.