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This delicious Raspberry Fool recipe is one that you will make again and again. Packed full of refreshing and delicious flavours it will make any treat time extra special. 

Serves 4

Melting moments

Qty Ingredients
100g Very soft butter
25g Icing Sugar
125g Flour
25g Cornflour
1/4 tsp Salt
2 tbsp Warm milk
2 tsp Earl Grey tea

Raspberry sauce

Qty Ingredients
100ml Water
2 Cranberry & Raspberry tea bags
200g Raspberries
50g Sugar
1 tsp Cornflour
300ml Cream
3 tbsp Icing Sugar

To Garnish

Ingredients
Extra raspberries
  • Steep the tea in the milk for 3 minutes and strain, leaving and earl grey infused milk. Cream the butter, sugar together for a few minutes. Add the flour, cornflour, salt and milk to the mixture and mix till it forms a dough.

  • Scoop 1tbsp of the dough and place on a greased baking tray.

  • Using a fork dipped in flour, push the fork into the dough to create a criss cross pattern then allow to chill in the oven.

  • Bake at 180C for 10-15mins or until golden in colour.
  • Place the water and the tea in the saucepan and bring to the boil. Allow to steep for a few minutes then remove the tea bags before adding the raspberries.

  • Combine the sugar and cornflour together then add to the raspberry mixture. Cook the mixture until it thickens about 4 minutes, then remove from the heat and allow to cool.

  • Once the raspberry mixture has cooled. Softly whip the cream and icing sugar till it just starts to hold its shape. Fold in 3/4 of the cooled raspberry mixture.

  • Place a bit of the raspberry sauce onto the sides and bottom of the serving glass. Place a raspberry on to the bottom and spoon the raspberry cream on top. Garnish the top of the fools with a drizzle of the raspberry sauce, fresh raspberry and a melting moment.

Now sit back and enjoy this with your favourite cup of tea.

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