Juice of 1/2 lemon
125 g/4 ½ oz/1/4 cup raspberries
¼ tsp ground ginger
Few drops of vanilla essence (extract)
¼ tsp nutmeg
4 fresh mint leaves
1.Peel the apples, remove the cores and grate the flesh. Mix in the lemon juice to prevent discolouration.
2.Wash the raspberries and remove their stalks. Reserving a few raspberries for decoration. Purée the remainder.
3.Stir the ginger, vanilla, grated nutmeg into the purée.
4. Divide the apple among four small bowls and pour some of the topping over each serving.
5.Decorate each bowls with a few raspberries and mint leaves.