Raspberry fool with crystallised violets

Australian Gourmet Traveller Valentine's Day recipe for raspberry fool with crystallised violets.
Raspberry fool with crystallised violets

Raspberry fool with crystallised violets

William Meppem

A fool is one of the quickest and easiest desserts around. It works best with acidic fruit such as berries and fresh currants, which balance the richness of the cream.




1.Place raspberries into a bowl, sprinkle over icing sugar and coarsely crush with a fork. In a separate bowl, whisk cream to soft peaks.
2.Whisk eggwhite in a bowl until soft peaks form, then fold in cream. Fold through raspberries, spoon into serving glasses and refrigerate until required. Serve scattered with extra whole raspberries and crystallised violets.

Note Crystallised violets are available from select cake decorating shops and The Essential Ingredient.

Drink Suggestion: Sherbety pink moscato. Drink suggestion by Max Allen


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