A simple and easy recipe Raspberry Fool to help use up a glut of raspberries in my garden. The Autumn Raspberries have produced an abundance of fruit this year and are still going.
|Simple Raspberry Fool Recipe|
This recipe is taken from The Dairy Book of Home Cooking, one of my go to cook books. I have excluded the sugar from the original recipe as my raspberries did not require any additional sweetening.
Recipe - Raspberry Fruit Fool
- wooden spoon
- large spoon
makes 4 small portions
175 ml (6 fl oz) double cream
1 tbsp milk
|Raspberry Fool Recipe|
- Rinse the raspberries in water
- Put the raspberries and 1 1/2 tbsp water into a saucepan put the lid on and bring slowly to the boil, then simmer until the fruit is soft.
- Remove saucepan from heat.
- Rub the raspberries through a sieve and leave to cool.
- Whip the double cream and milk together, you are looking for a lightly stiff consistency.
- Fold in the cold raspberry puree.
- Spoon into four small glass containers (unlike my large ones!) and chill in the fridge.
Decorate with fresh raspberries or a little whipped cream.
|Easy Raspberry Fool Recipe|
I am entering this recipe into a number of blog challenges this month.
- Ren Behan‘s Simple and in Season hosted by Franglais Kitchen.
- Four Seasons Food with a Fruity theme hosted by Delicieux and Eat Your Veg.
- CookBlogShare hosted by Supergolden Bakes
Other recipes you may like to try:-