Raspberry fool

5 from 1 vote

Raspberry fool is a wonderfully easy dessert, packed with creaminess and fruit flavor.

Prep Time10

Cook Time5

cooling time (min)1

Total Time15

Course: Dessert

Cuisine: British

Servings: large, or more if smaller servings

Calories: 313kcal

Author: Caroline

6 oz raspberries plus optionally a couple more to serve
2 tablespoon sugar
1 tablespoon lemon juice
½ cup heavy cream double cream
¼ cup Greek yogurt plain - full fat or low fat as you prefer, or other thick yogurt

Wash the raspberry and remove any straw leaves etc, then place the raspberries, sugar and lemon juice in a small pan. Warm over a medium-low heat and stir gently to dissolve the sugar. Mash the fruit gently to help break up. Bring to a low simmer and cook for around 5 minutes until the raspberries are well broken up and starting to darken in color.
Once the raspberries are well softened, strain through a relatively fine strainer to remove the seeds. Make sure you press the raspberries well and scrape the pulp into the liquid to save as much of the solids as possible. Discard the seeds. Leave the strained puree to cool.
Put the cream and yogurt in a bowl and beat until you get at least soft peaks, but a little firmer is probably better.
Hold back a small amount of the raspberry puree and fold the rest into the cream. As you mix, don't blend in completely as it's nice to leave it with streaks of color rather than be mixed completely.
Drizzle a small amount of puree in the bottom of two glasses then spoon in the fool mixture. Part way through filling, drizzle more of the reserved puree around the edges of the glasses to give more colorful streaks. Fill with the rest of the fool mixture then top with the last of the puree. Chill for at least an hour to firm up, or longer, until ready to serve (best not to leave more than a few hours). Optionally top with one or two fresh raspberries before serving.

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