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.
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| 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
- saucepan
- sieve
- scales
- wooden spoon
- bowl
- whisk
- large spoon
makes 4 small portions
225g raspberries
175 ml (6 fl oz) double cream
1 tbsp milk
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| Raspberry Fool Recipe |
Instructions
- 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.
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| Easy Raspberry Fool Recipe |
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Angela, what a pretty dessert it looks gorgeous.
ReplyDeleteAn interesting recipe,we always end up with a load of raspberries this time of year (we have a load of autumn fruiting plants) this looks like a great use for them.
ReplyDeleteSo simple! Must remember this for next summer!
ReplyDeleteOh what a wonderfully simple recipe, I hate to see all that added sugar to puds like this which are already naturally sweet enough. Thanks so much for entering your recipe to September's Four Seasons Food 'Getting Fruity' challenge, and my apologies in only getting around to reading your post now, I'm sooooo behind!
ReplyDeleteit looks so posh and tasty
ReplyDelete