How I make Dreamy Raspberry Fool

Raspberry Fool in my latest Mothers Day shoot. You can use your favourite glasses for this beautiful dessert.

A Decadent Experience

Despite its interesting name, Fool is a light and easy English dessert which originates as far back as the 1500’s. It’s essentially fruit and cream, with a few other ingredients thrown in the mix. However, don’t let the lack of ingredients ‘fool’ you. It is very decadent, and the combination of ingredients creates an impressive experience. You can use other types of fruit, though my preference is raspberries.

Recipe

• 2 cups frozen raspberries

• 1 teaspoon lemon juice

• 1 tablespoon vanilla sugar

• 2 dessertspoons of water

• 500ml double cream (I use Lewis Road Creamery)

• 1 tablespoon icing sugar

• 1 teaspoon vanilla extract

Combine raspberries, lemon juice, vanilla sugar and water in a small saucepan, and set over a medium heat. Stir frequently until the raspberries break down and the juices slightly thicken.

Remove from the heat and pour into a small bowl, then place over another bowl filled with ice. Stir occasionally until cooled. Alternatively, you could make the raspberry mixture ahead of time, and allow to cool naturally.

In a separate bowl, combine cream, icing sugar and vanilla extract. Beat with a beater until peaks form. Fold the cooled raspberry mixture into the cream, holding back around 2 dessert spoonfuls, and then divide among 6 glasses. Spoon the remaining raspberry mixture over the top, right in the centre, then chill in the fridge for one hour.

Enjoy xx