Rose and Raspberry Fool
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:
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Ingredients for - Rose and Raspberry Fool

1. 2 cups fresh or frozen raspberries -
2. 6 tablespoons sugar, divided -
3. 1-1/2 cups heavy whipping cream -
4. 1 teaspoon rose water -
5. Fresh mint leaves -

How to cook deliciously - Rose and Raspberry Fool

1. Stage

In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours.

2. Stage

In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and the rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.

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