450g (1lb) raspberries, fresh or frozen
150-225g (6-8ozs) Caster sugar
600ml (1 pint) whipped cream
1. Lay the raspberries out flat on a dish. Sprinkle on the caster sugar and allow the fruit to sit for 1 hour for the sugar to be absorbed.
2. Puree the fruit in a liquidiser or blender. Pass the puree through a sieve to remove the seeds.
3. Gently fold in the whipped cream. The Raspberry Fool is now ready to be served or it can be chilled for serving at a later stage.