Raspberry-Elderflower Fool
Serves: 6 (2-ounce)
 
Ingredients
  • 6 ounces fresh raspberries
  • 3 tablespoons castor sugar*
  • 3 tablespoons elderflower liqueur**
  • 1 cup cold heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • ¼ teaspoon vanilla extract
  • Garnish: fresh raspberries and fresh mint
Instructions
  1. In a medium bowl, using a fork, lightly crush raspberries. Add castor sugar and liqueur, stirring until combined. Let macerate for 30 minutes.
  2. In a large bowl, beat together cream, confectioners’ sugar, and vanilla extract with a mixer at high speed until thickened. Add raspberry mixture to cream mixture, stirring to swirl together. Divide among 6 (2-ounce) serving glasses.
  3. Garnish with a fresh raspberry and sprig of mint, if desired. Serve immediately, or place serving glasses on a rimmed baking sheet and refrigerate up to 2 hours before serving.
Notes
*If castor sugar is not available, extra-fine granulated sugar may be used instead.

**We used St. Germain.
Recipe by TeaTime Magazine at https://teatimemagazine.com/raspberry-elderflower-fool-recipe/