Ingredients
1 punnet Raspberries
250ml Double cream
50g Icing Sugar
Method
Reserve a couple of raspberries to decorate the top of the dessert
Mash raspberries with icing sugar in a bowl, then push through a sieve (this is called "coulis").
Whip cream until soft (careful not to overbeat), then fold in 3/4 of the raspberry coulis.
Layer the coulis with the fool in a glass and then decorate with raspberries and a drizzle of coulis.
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