Raspberry fool sundaes with elderflower thins
- July 2008
- Serves 10
- Takes 45 min to make, 10-12 min to bake, plus chilling and cooling
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.
- 33.6g (20.2g saturated)
- 63.6g (42.6g sugar)
Make the raspberry purée, custard and biscuit dough the day before and chill until needed.
You can freeze the elderflower thins, uncooked or baked, for up to 1 month.
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