Monday, 27 April 2015

A Tangy Raspberry Fool




Raspberry fool is really a dish best made and served on a lazy hot summers day - but with the weather so warm at the moment I think I can get away with it in the spring......

It can be a really rich pudding so a little lemon juice and mixing the cream with a greek yogurt helps to make this a very fruity light dish - an excellent finish to a Sunday lunch....

Recipe - serves 4

300g raspberries
175ml double cream
100ml greek yogurt
100g caster sugar
juice half a lemon


First crush your raspberries - you can either do this in a mixing bowl with a fork or as I do, with a pestle and mortar - just be gentle and don't over crush, I like a bit of texture and not a smooth puree....



Once you have achieved your desired consistency add your sugar, tasting as you go. I don't like to over sweeten the raspberries but it's entirely up to you how sweet you want them. You can also add a little liquor if you with or a little white rum. Once your happy with the flavour and texture of the raspberries set them aside whilst you make up the cream whip.


Whip the cream until is achieved a firm peak stage and then fold in your greek yogurt and lemon juice - taste and if needed add a little icing sugar if you find it to tart....

Now all you have to do is assemble it into serving dishes. Most fool recipes suggest that you fold the raspberry puree fully into the cream but I like to layer them separately and then gently swirl the layers together.


Start with a good dollop of the raspberry puree ......


followed by your creamy yogurt mix....


continue for a couple more layers and then taking a wooden skewer or a knife gently swirl the layers... chill and serve....

Some amaretti biscuits or a little shortbread would be good with it......

Have a great start to your week

Lizx

Raspberry Fool