Raspberry fool with crystallised violets

AT A GLANCE

  • Serves 2 people

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)
01   Place raspberries into a bowl, sprinkle over icing sugar and coarsely crush with a fork. In a separate bowl, whisk cream to soft peaks.
02   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.

Topics:

RASPBERRIES, SUMMER, MODERN AUSTRALIAN, DESSERT, DRINK SUGGESTION

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND RODNEY DUNN

Drinking Suggestion:

SHERBETY PINK MOSCATO. , suggested by MAX ALLEN

FEATURED IN

Feb 2010

Feb 2010

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