Line biscuit moulds with grease proof paper. Boil the sugar and water slowly until soft ball.
Whisk egg yolks over hot water until ribbon stage. Pour the sugar in slowly, whisking all the time. Remove from heat and beat till cold.
Work in marmalade and fold in the cream and the lightly whipped egg whites. Pour into biscuit moulds. Place in deep freeze for 24 hours.
Roll out puff pastry to 1/16" thick. Place on baking tray and prick all over with a fork.
Assemble dish by placing a strip of pastry on a plate, top with a slice of marmalade biscuit ice. Pipe a thin layer of cream over top. Arrange 12 good raspberries and piece of puff pastry on top. Surround with a ribbon of the raspberry coulis.
© 1984 All rights reserved. Published by Jon Croft.