Monday, May 17, 2010

Raspberry Fool

This is another recipe from Ballymaloe. One of the most simple dessert recipes. It is a most impressive dessert that only requires three ingredients. I usually serve this with little shortbread biscuits, which are gorgeous dipped into the fool. Yesterday I served the raspberry fool with meringues and fresh strawberries. If you have any leftover it freezes well to make ice cream.

Raspberry Fool

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.


Erika said...

Thanks for the raspberry fool recipe, its just gorgeous!!

Nessa Robins said...

Thanks Erika. I will put on the beef recipe in the next couple of days.
Thanks for following the blog.Chat to you soon.

Eimearkealey said...

Hi Nessa,Sean just dropped out the spearmint, thanks a mill your very good to think of it! Looking forward to making it. Just to be certain it was tomato,rosemary,spearmint,sugar,salt and pepper wasn't it?
Thanks, Eimear:)