Raspberry and Elderflower Fool


2 cups/1lb 10oz/750g raspberries (defrosted if frozen),  plus extra to decorate

4 tbsp/60ml elderflower cordial                                                 

4 tbsp/60g icing sugar plus extra to dust

2 cups/500ml double cream


In a food processor or with a hand blender crush the raspberries until smooth.

Blend in the icing sugar and spoon 1tbsp/15g of the mixture into sundae glasses.  Reserve the remaining paste and set aside.

Whisk the cream until it holds it’s shape being careful not to over whisk and turn the cream into butter.

Gradually fold in the raspberry paste into the cream and pile into the glasses.

Chill in the fridge for about 30 minutes then serve dusted with icing sugar.

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{July 31, 2011} {Tags: , }