Raspberry Fool

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.

Cheesy Dauphinois potatoes

3 potatoes, cut into thin slices

250ml double cream

125ml milk

55g Butter

1 garlic cloves, chopped

100g cheddar cheese grated

salt and fresh ground black pepper

1. Prepare the potatoes by cutting into thin slices 0.5cm . Preheat the oven to 190ºC/Gas 5.
2. In a saucepan heat the garlic, potatoes and cream and butter, add enough milk to just cover the potatoes. Cover and bring to the boil, reduce heat and simmer for 10 minutes. Season with salt and freshly ground pepper.
3. Transfer the potato mixture to a shallow gratin dish, top with the grated cheese. Bake the potato mixture for 30 minutes.