Raspberry fool

Raspberry fool


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About this recipe: I love making this refreshing dessert in summer when fresh raspberries are in season! It only has 3 ingredients and the presentation is just fabulous.


Serves: 4 

  • 200g fresh raspberries
  • 200ml chilled double cream
  • 3 tablespoons caster sugar
  • fresh mint leaves, to garnish

Prep:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr10min 

  1. Puree raspberries in a food processor until smooth. Pass the puree through a sieve if you would like to remove seeds and set aside.
  2. Beat double cream with sugar with an electric mixer until soft peaks form.
  3. Into 4 Champagne flutes or 8 tall shot glasses, fill base with 1 heaped teaspoon of raspberry puree. Add 1 tablespoon of cream on top. Repeat layers, finishing with cream.
  4. Garnish with fresh mint leaves and chill in the fridge for at least one hour, or until serving.

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