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


Ingredients
450g (1lb) raspberries, fresh or frozen
150-225g (6-8ozs) Caster sugar
600ml (1 pint) whipped cream

Method
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.