Raspberry Fool Dessert Recipe
Ingredients
| Raspberries | 1 1/2 Pound | |
| Lemon juice - 2 to 3 tablespoons | ||
| Sugar – to taste | ||
| Heavy cream | 2/3 Cup (16 tbs), Whipped | |
| Milk | 2/3 Cup (16 tbs) (Custard:) | |
| Cornstarch | 1/2 Teaspoon (Custard:) | |
| Sugar – to taste | ||
| Egg yolks | 2 , Well beaten (Custard:) | |
| Vanilla extract – to | ||
Directions
GETTING READY
1) Wash fresh raspberries under cold water.
2) Place over a fine sieve and rub through to strain the liquid. Alternately, use an electric blender, to puree the raspberries.
3) Season the puree with lemon juice and sugar as per taste.
MAKING
4) In the top of a double boiler, prepare the custard by combining milk, cornstarch and sugar to taste.
5) Bring the milk to a boil.
6) In a bowl, beat the egg yolks. Pour in little quantity of hot milk to combine.
7) Add this mixture gradually to milk, by constant stirring with a wooden spatula or spoon over hot water.
8) Continue stirring until the custard gets thick and smooth.
9) Reserve little cream for garnish and use the remaining part to combine with custard, by adding the raspberry puree.
SERVING
10) In a glass bowl or in individual glasses, serve the preparation. Garnish with a dollop of whipped cream.
1) Wash fresh raspberries under cold water.
2) Place over a fine sieve and rub through to strain the liquid. Alternately, use an electric blender, to puree the raspberries.
3) Season the puree with lemon juice and sugar as per taste.
MAKING
4) In the top of a double boiler, prepare the custard by combining milk, cornstarch and sugar to taste.
5) Bring the milk to a boil.
6) In a bowl, beat the egg yolks. Pour in little quantity of hot milk to combine.
7) Add this mixture gradually to milk, by constant stirring with a wooden spatula or spoon over hot water.
8) Continue stirring until the custard gets thick and smooth.
9) Reserve little cream for garnish and use the remaining part to combine with custard, by adding the raspberry puree.
SERVING
10) In a glass bowl or in individual glasses, serve the preparation. Garnish with a dollop of whipped cream.
Chef
