Raspberry Fool

Ingredients

• 300 g raspberries (save a few for decoration)
• 50 g caster sugar
• 200 ml creme fraiche
• optional tuile biscuit curls to serve with the fools

Instructions

1. 1

   Mix the raspberries and half the sugar together so the raspberries are coated.

2. 2

   Press the raspberries through a sieve into a bowl to collect the juice. Discard the pips in the sieve.

3. 3

   Taste the raspberries and add a little more of the sugar is it's too sharp.

4. 4

   In a separate bowl lightly stir the creme fraiche and then fold in the raspberries.- Spoon the mixture into espresso cups or ramekins.

5. 5

   Place the pudding in the fridge for about 3 hours to firm a little.

6. 6

   Add the raspberries for decoration and serve.

7. 7

   Serve with a tuile biscuit curl for a little crunch with the raspberry fool.