- 1x punnet strawberries
- 1 bag (350g) frozen raspberries
- 3 tablespoon of water
- 1/2 cup sugar
- 1 box of Country Chef Vanilla Meringue Kisses
- Dollop cream to serve
- To make the coulis, heat the sugar and water in a small saucepan over medium heat, stirring frequently, until the sugar has dissolved. Place sugar syrup and raspberries in blender to make a puree then strain through a mesh sieve to remove seeds.
- Cut strawberries and remove kisses from packaging. Place a handfull of kisses in a serving cup and drizzle with coulis and top with strawberries.
- Serve with dollop cream.