Raspberry and Strawberry Fool
Add 2 tbsp. of mascarpone to the cream mixture to add extra depth..
Ingredients
- 200 g raspberries
- 200 g strawberries + extra to decorate
- 50 g caster sugar
- 1 lemon juice
- 200 ml cream
- 1 tsp vanilla extract
- 1 tbsp icing sugar
Method
- Place the berries, sugar and lemon juice into a saucepan and bring to the boil. Reduce the heat and simmer for 2-5 minutes or until the compote has softened. Remove from the heat and set aside to cool.
- In a small bowl, whip the cream to a soft stage and add some extra vanilla extract and icing sugar if desired.
- Add the compote to the whipped cream and stir until fully combined.
- Transfer into serving cups and place in the fridge to set for 15 -30 minutes.
- Serve cold within a day.
