5 July 2011 § 4 Comments
Back in January I made some raspberry fools using frozen berries. Now summer is in full swing, it’s time for the real thing. Made with redcurrants, blackcurrants and raspberries this dessert is so easy it could be knocked up by a four-year old. And it was, which is why it is decorated with Cadbury chocolate Buttons.
This refreshing dessert is very easy to whip up and can be made in advance. Make sure the cream is cold and whisk in a large bowl as it will thicken more quickly.
Ingredients – for four
- 1 cup heavy cream
- 5oz mascarpone cream
- 4 oz blackcurrants and redcurrants
- 6 oz raspberries
- 1 tbs maple syrup
Put all the berries together in a pan, reserving a few raspberries to go in the bottom of each serving glass. Add the maple syrup and heat over a low-medium heat. Gently bring to a simmer, then heat for a few more minutes on a low heat. Sieve into another bowl and cool either in the fridge or in a bowl in a larger bowl of iced water.
Whisk the heavy cream in a large bowl until it forms thick peaks. Then add the mascarpone cream and continue to whisk but at a lower speed. Pour in the sieved (now cool) liquid and stir.
Put a few raspberries at the bottom of each glass, then fill with the pink mixture. Decorate with grated chocolate, or chocolate Buttons if you find yourself bullied by a four-year old.