A Simple and Decadent Recipe for Raspberry Fool

If you’re looking for a classic British dessert that’s as delightful as it is easy to prepare, look no further than the raspberry fool. 

This creamy, fruity treat has graced tables for centuries and remains a firm favourite for summer gatherings or a quick indulgent pudding no matter what the time of year.

Here’s how to make your own using fresh raspberries, sugar, and rich double cream.

Ingredients (Serves 4)

300g fresh raspberries

75g caster sugar

300ml double cream

Method

Prepare the Raspberry Purée

Begin by rinsing the raspberries gently under cold water and patting them dry with a clean tea towel. Reserve a small handful of raspberries for decoration, then place the rest in a mixing bowl. Add the caster sugar and use a fork or potato masher to crush the raspberries into a thick purée. If you prefer a smoother consistency, you can press the mixture through a fine sieve to remove the seeds, though this step is optional.

Whip the Cream

Pour the double cream into a large mixing bowl. Using a hand whisk or electric mixer, whip the cream until soft peaks form. Be careful not to over-whip, as you want a light and airy texture rather than a stiff one.

Combine the Layers

Gently fold the raspberry purée into the whipped cream, creating a marbled effect. Take care not to overmix, as the dessert looks more appealing with streaks of vibrant pink running through the cream.

Chill and Serve

Spoon the mixture into serving glasses or bowls, then chill in the fridge for at least 30 minutes to allow the flavours to meld. Just before serving, garnish with the reserved raspberries and, if you like, a sprig of fresh mint for an extra touch of elegance.

Tips and Variations

Sweetness Adjustments: Taste your raspberries before starting; if they’re particularly tart, you may wish to add an extra tablespoon of sugar.

Add a Twist: For a grown-up version, stir in a splash of raspberry liqueur or a drizzle of elderflower cordial to the purée.

Alternative Fruits: While raspberries are traditional, this fool works wonderfully with other soft fruits like strawberries, blackberries, or even gooseberries.

Final Thoughts

Raspberry fool is a celebration of simplicity, with its fresh ingredients and minimal preparation. It’s an ideal recipe for those seeking a quick dessert that doesn’t compromise on flavour or presentation. Enjoy this quintessentially British treat with friends, family, or simply as a self-indulgent treat!

You'd be a "Fool" not to! Lyle's Golden Syrup Gooseberry Fool is delicious and easy to make

You would certainly be a bit of a fool not to try the delicious yet elegantly simple Lyle's Golden Syrup Gooseberry Fool recipe which will make two servings. 

Preparing for a dinner party and want to make it for more than two? Just increase the ingredients to whatever levels you will require.

Ingredients:

300g or 10.5 ounces of Goosberries

45g or 1.6 ounces of Tate and Lyle Fairtrade caster sugar

Two tablespoons of Lyle's Golden Syrup 

One Teaspoon of vanilla extract

One meringue nest 

200g or 7 ounces of Greek-style plain yoghurt

200ml or 1/3 of a pint of double cream 

Step 1

Put your gooseberries and the caster sugar into a small saucepan with just a splash of water. Cook the gooseberries to the point that they begin bursting. Remove from the heat, then squish the gooseberries with a potato masher or a fork until they are pulpy. Cool, then place them in the fridge until they are chilled.

Step 2

Place the Greek-style plain yoghurt into a bowl and beat this with the Lyle’s Golden Syrup and the vanilla extract until the mixture is smooth. Then, carefully and gently whisk in your double cream.

Step 3

Spoon layers of the yoghurt mixture into a serving bowl or a suitable glass, then top this up with the  gooseberries and the crushed meringue.

Step 4

Enjoy!