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Raspberry, Pistachio & Elderflower Topper Recipe

By Megan 30 Mar 2018

Ingredients (Makes 6 portions)

2 cardamom pods
1 star anise
500g raspberries (fresh or frozen and defrosted)
Zest of 1 large orange
100g pistachios, smashed
8g ground ginger
8g ground cinnamon
1 tsp vanilla extract
1 pinch salt
100g honey
50ml elderflower cordial


  • Start by dry frying the cardamom and star anise to release the flavour. Grind to a fine powder with a pestle and mortar
  • Cut half of the raspberries in half and set aside for later
  • Using a spoon, smash remaining raspberries to a pulp and add the ground spices
  • Add all remaining ingredients and fold together
  • Use this to top your porridge, yoghurt or granola for a delicious breakfast or snack


Megan is part of the QMU Browzer Team
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catering, qmu, cookbook