Rose,
raspberry and coconut fool
I always seem to have cream and fruit in the fridge. What
better way to use them up than to make a fool – not out of you or me, but out
of the ingredients!
Ingredients
- 450g/1lb raspberries, plus 150g/5½oz for decorating
- 125g/4½oz caster sugar
- squeeze lemon juice
- 300ml/10fl oz double cream
- 100ml/3½fl oz Greek yoghurt
- 2 tbsp rose water, or to taste
- 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate
- small handful crystallized rose petals, to decorate (optional). See recipe tip below
Method
1.
Put the raspberries and 50g/1¾oz of the sugar in
a saucepan and add the lemon juice. Press the berries lightly with the back of
a fork. Cook over a medium heat for 10–15 minutes, or until the mixture
thickens, then remove from the heat and set aside to cool completely.
2.
Meanwhile, put the cream in a bowl with the
remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to
taste (be careful as rose water varies considerably in strength) and whisk
again gently. Pour in the cooled raspberry mixture and ripple through using the
back of a knife.
3.
Spoon the mixture into six 150ml/5fl oz pots and
leave to chill in the fridge for at least 1 hour.
4.
Top with extra raspberries, toasted coconut
flakes and crystallized rose petals and serve.
source : www.bbc.com
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