Desserts > Fruit-Based Desserts > Other Fruit Desserts > Fruit Fool Recipes

Raspberry Rose Fool

A light and elegant dessert, this Raspberry Rose Fool combines the tartness of raspberries with the delicate floral notes of rosewater. It's a refreshing treat perfect for a summer gathering or a special occasion. This recipe is relatively simple to prepare, making it ideal for both novice and experienced bakers.

Prep Time
20 minutes
Cook Time
0 minutes (plus 30 minutes chilling time)
Servings
4-6
Ingredients
  • 300 g Fresh Raspberries
  • 75 g Caster Sugar
  • 1 tsp Rosewater
  • 300 ml Double Cream
  • 150 g Greek Yogurt
  • 2 tbsp Pistachios (chopped, for garnish)
  • Few Rose Petals (optional, for garnish)

Prepare the Raspberry Puree

Place the raspberries and caster sugar in a saucepan over low heat. Cook, stirring occasionally, until the raspberries soften and release their juices, about 5-7 minutes. Remove from the heat and stir in the rosewater.

Strain the Raspberry Puree

Strain the raspberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and let the puree cool completely.

Whip the Cream

In a large bowl, whip the double cream until soft peaks form. Be careful not to overwhip.

Fold in the Yogurt and Raspberry Puree

Gently fold the Greek yogurt into the whipped cream until combined. Then, gently fold in the cooled raspberry puree, creating a ripple effect. Avoid overmixing, as this can deflate the cream.

Chill and Serve

Spoon the Raspberry Rose Fool into individual serving glasses or bowls. Cover and chill in the refrigerator for at least 30 minutes before serving. Garnish with chopped pistachios and rose petals (if using).

Nutrition Facts Estimated per 100g of product

Calories: Approximately 180-220 kcal Fat: 14-18g Sugar: 12-15g Protein: 2-3g Note: These values are approximate and can vary depending on specific ingredients and serving size.

Other Important Considerations for Nutrition

This dessert is relatively high in fat due to the double cream. Using a lower-fat cream alternative and reducing the sugar content can significantly reduce the calorie and fat content. Be mindful of portion sizes.

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FAQ

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries. Make sure to thaw them completely and drain off any excess liquid before using them in the recipe.
  • Can I make this ahead of time?

    Yes, you can make the Raspberry Rose Fool up to 24 hours in advance. Store it covered in the refrigerator.
  • What if I don't like rosewater?

    If you don't like rosewater, you can omit it or substitute it with a small amount of vanilla extract or lemon zest.