Raspberry soup & vanilla cream

100ml water
25g caster sugar
4 tbsp icing sugar
1 lemon juice
500g raspberries
200ml double cream
1 lemon grass stick
thumb size of root ginger
vanilla pod or 4 tsp of vanilla essance

- bring water and sugar to the boil in a pan.

- roughly chop ginger (remove skin) remove outter layer from lemongrass and chop and add it, add vanilla pod/ 2 tsp of essance if you use a pod then remove the seeds and keep them for later, Remove pan from the heat.

- Whip the double cream with icing sugar and vanilla seeds or 2 tsp of essance.

- Crush 350g of raspberries with 2 tbsp of icing sugar and lemon juice.

- using the cool liquid stir it through and after 10 minutes and sieve it onto a bowel then put in the fridge to chill.

- divide 200g of raspberries in 4 large glasses add soup then some cream