Guest guest Posted January 1, 2003 Report Share Posted January 1, 2003 Here's the recipe as promised for fresh raspberry fool. Its a rough recipe because i never follow any recipe exactly, and i can't remember where it came from originally. It tastes gorgeous and although its quite indulgent, it tastes light enough that you don't feel stodgy afterwards: Raspberry fool (to serve 4) 2 punnets raspberries caster sugar custard powder 1/2 pint milk meringue nests 1 tub mascapone cheese icing sugar Put 12 raspberries aside. Then start by simmering the raspberries on a low heat, adding caster sugar to taste (probably about 1 tbsp). When they have formed a puree take off the heat. Make up about 1/2 pint custard with the milk and add to the raspberry puree. Allow to cool. Scoop the mascapone into a bowl and add icing sugar, a few teaspoons at a time, until it tastes sweet and creamy (probably about 8-10 heaped tsps, but you can add less or more as you like it). Break the meringue into small pieces. Once the raspberry puree is cool, get 4 tall glasses and layer up the puree, meringue and mascarpone, ending if possible with the mascapone. Top each glass with 3 of the remaining raspberries and a dusting of icing sugar. If you choose to make this i hope you enjoy it as much as i do! Laura x Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2003 Report Share Posted January 1, 2003 How is this pronounced? I have always felt like... well, you all know the pun! Also, are the measurements here kinda like Zen cooking (i.e. I just throw some of this stuff together and hope for the best)? -dawn , " Laura <child_of_the_80s@h...> " <child_of_the_80s@h...> wrote: > Here's the recipe as promised for fresh raspberry fool. Its a rough > recipe because i never follow any recipe exactly, and i can't > remember where it came from originally. It tastes gorgeous and > although its quite indulgent, it tastes light enough that you don't > feel stodgy afterwards: > > Raspberry fool > (to serve 4) > > 2 punnets raspberries > caster sugar > custard powder > 1/2 pint milk > meringue nests > 1 tub mascapone cheese > icing sugar > > Put 12 raspberries aside. Then start by simmering the raspberries > on a low heat, adding caster sugar to taste (probably about 1 > tbsp). When they have formed a puree take off the heat. Make up > about 1/2 pint custard with the milk and add to the raspberry > puree. Allow to cool. > Scoop the mascapone into a bowl and add icing sugar, a few teaspoons > at a time, until it tastes sweet and creamy (probably about 8-10 > heaped tsps, but you can add less or more as you like it). > Break the meringue into small pieces. > Once the raspberry puree is cool, get 4 tall glasses and layer up > the puree, meringue and mascarpone, ending if possible with the > mascapone. > Top each glass with 3 of the remaining raspberries and a dusting of > icing sugar. > > If you choose to make this i hope you enjoy it as much as i do! > > Laura x Quote Link to comment Share on other sites More sharing options...
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