Raspberry Meringue Crunch

Directions

1. 1
   Line the base of six dariole moulds with baking parchment.
2. 2
   Whip cream with half the sugar until stiff peaks form.
3. 3
   Fold in orange juice, yoghurt, meringues and 100 gms of frozen raspberries.
4. 4
   Spoon the mixture into the prepared moulds and freeze for an hour.
5. 5
   Meanwhile, puree the remaining raspberries with 6 tablespoons of water.
6. 6
   Sieve.
7. 7
   Stir in the rest of the sugar.
8. 8
   Invert the moulds and surround with a pool of raspberry coulis.
9. 9
   Decorate with additional raspberries and mint sprigs!
10. 10
    Serve!