Simple Raspberry Fool Recipe

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:-