Raspberry fool
will be thrilled with the result of their efforts. Any leftovers can be frozen to make a delicious raspberry ice cream.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
250g (8oz) raspberries, fresh or frozen
60-75g (2 1/2 – 3oz) caster sugar
300ml (10fl oz) whipped cream
Method
Lay the raspberries out flat on a dish. Sprinkle on the caster sugar and allow to macerate for 1 hour. If you are using frozen berries this should be long enough for them to defrost. Purée the fruit in a liquidiser or blender. Pass the purée through a sieve to remove the seeds. Discard the seeds.
Gently fold in the whipped cream. If you wish to create a 'swirly' effect, just be a little light-handed with the folding in of the cream.
The fool is now ready to be served or can be chilled for serving later. Serve with shortbread biscuits.
