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.
- 125 gm (about 1 punnet) raspberries, plus extra to serve
- 1½ tbsp pure icing sugar
- 150 ml pouring cream
- 1 eggwhite
- To serve: crystallised violets (see note)
- 1Place raspberries into a bowl, sprinkle over icing sugar and coarsely crush with a fork. In a separate bowl, whisk cream to soft peaks.
- 2Whisk 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