This is one of those recipes that somehow is greater than the sum of its parts. Raspberries, sugar and cream - three easy to source ingredients that produce a rich and luscious result. When available and in season, I use fresh raspberries. However this is excellent made with frozen berries and I have not quite decided yet if it is not actually better made with the frozen fruit. Soft fruit becomes tarter when frozen and this seems to accentuate the flavour when the fool is made with the frozen berries. Serve vanilla shortbread biscuit with the fool. If you have some of the fool left over, freeze it and serve as a raspberry ice.

Rory says, "This is one of those recipes that somehow is greater than the sum of its parts. Raspberries, sugar and cream - three easy to source ingredients that produce a rich and luscious result. When available and in season, I use fresh raspberries."

"However this is excellent made with frozen berries and I have not quite decided yet if it is not actually better made with the frozen fruit. Soft fruit becomes tarter when frozen and this seems to accentuate the flavour when the fool is made with the frozen berries. Serve vanilla shortbread biscuit with the fool. If you have some of the fool left over, freeze it and serve as a raspberry ice."

Ingredients

  • 450g raspberries, best quality fresh or frozen work equally well here and the berries can be replaced very successfully with tart loganberries or tayberries or even a mixture of all three
  • 150-225g caster sugar
  • 600ml of whipped cream, quite stiff

Method

  1. Lay the raspberries out flat on a dish. Sprinkle on the caster sugar and allow to macerate for 1 hour. If you are using frozen berries this should be long enough for them to defrost.
  2. Purée the fruit and sugar in a liquidiser or blender. Pass the puree through a sieve to remove the seeds. Discard the seeds. Gently fold in the whipped cream.
  3. If you wish to create a 'swirly' effect just be a little light-handed with the folding in of the cream. The fool is now ready to be served or can be chilled for serving later.
  4. For Raspberry Ice Cream:
  5. Simply freeze the frozen fool until set and frozen.