Lemon and Raspberry Crunch

This is a very simple dessert to make in a hurry. The lemon juice magically transforms the condensed milk and cream into a thick, rich mousse, which when combined with fresh raspberries and Dean's Lemon & Oatflake shortbread pieces makes a perfect summery dessert.

Ingredients

160g pack Deans lemon & oatflake shortbread rounds, crumbled

225ml double cream

300ml condensed milk

3 lemons, juice and grated rind

150g punnet raspberries

Mint/grated dark chocolate, to garnish (optional)

Lightly whip the cream to very soft peaks, stir in the condensed milk, once combined add the lemon rind and juice. The cream mixture should thicken slightly once the lemon is added.

Place three or four raspberries in the base of each glass or serving dish, top this with a layer of the mousse mixture, then a layer of crumbled biscuit. Continue this layering process until you have almost filled the glass, finish with a layer of mousse and decorate with raspberries, mint or grated chocolate

Serves 4