Ingredients
- Serves 4-6
- 250g fresh or frozen raspberries, thawed
- 1/4 cup granulated sugar
- Coarse salt, pinch
- 1 cup Greek yoghurt, unsweetened
- 1 ½ cups cold cream
- 1/3 cup icing sugar
- 4 teaspoons fresh lemon juice
Raspberry Fool
Method
- Either blend the raspberries or mash with a fork or potato masher until a thick puree is reached
- Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds)
- Combine raspberries, granulated sugar, and pinch of salt and stir to combine and let sit so the sugar dissolves, about 5-10 minutes
- In a large bowl, using an electric mixer or whisk, beat cream and icing sugar on high until stiff peaks form, about 3 minutes
- Beat in lemon juice
- In 4-6 small glasses, alternate layers of raspberry puree and whipped cream
- With a skewer or thin-bladed knife, gently swirl whipped cream and puree together
- Smooth tops and serve immediately
Comments
Thanks to BUTLERS BERRIES for providing the raspberries used in the cooking demonstration at the Otago Farmers Market
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