Raspberry Fool

Serves 6
Prep time: 10mins
Cooking time: 10mins


450g fresh raspberries
75g sugar
500ml whipping cream
a few drops vanilla essence


Place half the raspberries in a small pan with half the sugar and 2 tbsp of water.

Bring to the boil and then simmer for 5 minutes until the raspberries have broken down then place the mixture in the fridge to cool.

Whip the cream with the remaining sugar and vanilla essence.

Very roughly fold the cooled raspberry, fresh raspberries and cream together, then spoon into glasses and chill until required.

Serve garnished with a sprig of mint.