This creamy fool, made with raspberries and elderflower, makes an irresistible summertime dessert. The thins (delicate biscuits) are perfect for dipping.
If you’re a fan of fools, the recipe-kind of course, you can find lots more here.
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Ingredients
- 600g raspberries
- 5 tbsp elderflower cordial
- 110g caster sugar
- 2 medium free-range egg yolks
- 30g cornflour
- 400ml milk
- 400ml double cream
- 500ml elderflower sorbet
For the elderflower thins
- 100g salted butter, softened
- 100g caster sugar
- 1 medium free-range egg
- 1 tbsp elderflower cordial
- 200g plain flour, sifted
- 1 tsp baking powder, sifted
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Method
- In a bowl, mix the biscuit ingredients to a soft dough. Shape into a cylinder about 25cm x 4cm in diameter. Wrap in baking paper and chill for 2 hours.
- Preheat the oven to 190°C/fan170°C/ gas 5. Unwrap the dough and cut into about 50 thin slices. Lift onto large baking paper-covered trays and bake for 10-12 minutes, until golden. Cool.
- Put the raspberries, cordial and 80g caster sugar in a pan over a medium heat for a few minutes, until the berries have softened. Reserve a third of the berries; place the rest in a blender and blitz to a purée. Cool.
- Mix the egg yolks, cornflour and remaining sugar in a bowl. Bring the milk to a simmer in a pan, then whisk into the egg mixture. Return to the pan and cook, stirring, for a few minutes until thickened. Cover the surface with cling film and set aside to cool.
- Whisk the cream to soft peaks and fold through the custard. Briefly ripple through the raspberry purée, spoon into 10 x 300ml sundae glasses and top with sorbet and the reserved raspberries. Serve with the biscuits.
Nutrition
- 567kcals Calories
- 33.6g (20.2g saturated) Fat
- 6.2g Protein
- 63.6g (42.6g sugar) Carbs
- 0.4g Salt
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