Raspberry Hib! Creme

Creamy, light, and colourful the combination of raspberries and Hib! results in a scrumptious creme dessert.

Accompanied by a wafer finger, this cremé is delicious spooned directly from a serving dish but, for an extra special touch place a teaspoon of Raspberry Hib! Creme into a miniature chocolate case, garnished with a fresh raspberry.

Category:  Desserts  - 


For 0 people


  • 300 g frozen raspberry pieces
  • 3 tbs Hib! cordial
  • 1 tbs icing sugar
  • 150 ml double cream
  • 150 ml pot natural Greek yoghurt

Raspberry Hib! Creme Directions

  1. 1. Place the raspberries and hib! cordial into a saucepan and, stirring, gently bring to a simmer . Leave to simmer for 5 minutes. Cool and puree in a liquidiser. Strain and stir in the icing sugar.
  2. 2. Whip the cream to soft peaks then fold in the yoghurt and Hib! puree.
  3. Chill and serve.

  4. Chocolate Cases: I used a 4cm diameter half-sphere silicon mould and would recommend this or smaller for a one-bite dessert.