Simple Raspberry Fool Recipe

Angela M - Garden Tea Cakes and Me Monday, September 22, 2014

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.

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

Equipment

saucepan

sieve

scales

wooden spoon

bowl

whisk

large spoon

Ingredients

makes 4 small portions

225g raspberries
175 ml (6 fl oz) double cream
1 tbsp milk

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.

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:-

5 comments:

Julie's Family Kitchen25 September 2014 at 14:06
Angela, what a pretty dessert it looks gorgeous.
The Shed And Beyond2 October 2014 at 18:25
An 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.
William G5 November 2014 at 19:58
So simple! Must remember this for next summer!
Lou, Eat Your Veg10 November 2014 at 22:16
Oh 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!
Unknown15 November 2014 at 12:30
it looks so posh and tasty