Today we say goodbye to March, but as the calendar turns we thought we’d spare you tomorrow’s traditional April pranks, and share a rather more appealing kind of Fool!
Thanks to our friend Ginny for this delicious recipe for Raspberry Fool. It’s both sweet and slightly tart, and since it’s made with frozen fruit, it’s super easy to make at any time of year. We’re using raspberries here, but it also works with strawberries, blueberries, blackberries or gooseberries; or frozen mixed berries; or frozen fruit puree; or even a frozen smoothie mix. You can of course use fresh berries, too, when they are in season. The tanginess comes from crème fraîche, rather than the more traditional cream or custard.
a recipe for a Raspberry Fool
- 16oz (450g) frozen raspberries
- 2.5oz (70g) granulated sugar, or to taste
- Two 8oz (225g) tubs of crème fraîche
- Cook the raspberries and sugar over a low heat for about ten minutes, stirring gently, until the sugar is melted and combined with the fruit
- Press through a sieve or strainer to remove any seeds and create a purée
- Mix the raspberry purée with the crème fraîche
- Spoon into ramekins or little glasses, and put in the fridge for 2-6 hours
- Decorate with a few fresh raspberries or basil leaves
Makes six portions.
Of course we’d like to say this is a healthy dessert, loaded as it is with antioxidant-rich berries, but we might just be fooling ourselves…. 😊
Until the next time,
Sam and Claire
Feature image thanks to Rodion Kutsaiev, Pexels