- 6 ounces fresh raspberries, plus extra for garnish
- 1 teaspoon granulated sugar
- 1 cup whole milk
- 1 whole egg
- 1 egg yolk
- 2 tablespoon corn starch
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, cold
- 1 teaspoon powdered sugar
- Walkers Shortbread Fingers, for dipping
Add the raspberries to a bowl and mix in the granulated sugar, mashing the berries to turn them saucy but still chunky, refrigerate.
Add the milk and sugar to a small saucepan over medium heat and bring to a simmer.
While the milk is coming to a simmer whisk the egg yolk and egg in a large bowl. Whisk the cornstarch into the eggs until dissolved.
Whisk a little of the milk into the eggs to bring the eggs up to temperature.
Pour the egg mix back into the pan with the rest of the milk, whisking over medium low heat, whisk until thickened. Transfer to a bowl, put plastic wrap directly onto the custard to prevent a skin forming and refrigerate.
To a stand mixer or bowl using a hand mixer, add the heavy cream and powdered sugar. Whisk until stiff.
To a glass bowl, layer with custard, raspberry puree and cream. Top with fresh raspberries. Dip your favorite Walkers Shortbread.