Raspberry fool with crystallised violets
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.
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Serves
2
Cooking Time
Prep time 5 mins
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125 gm
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(about 1 punnet) raspberries, plus extra to serve
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1½ tbsp
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pure icing sugar
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150 ml
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pouring cream
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1
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eggwhite
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To serve:
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crystallised violets (see note)
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1
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Place raspberries into a bowl, sprinkle over icing sugar and coarsely crush with a fork. In a separate bowl, whisk cream to soft peaks.
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2
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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.
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Note Crystallised violets are available from select cake decorating shops and The Essential Ingredient.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Sherbety pink moscato.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Aimee Jones and Rodney Dunn
DRINK SUGGESTION Max Allen