Blackberry and Raspberry Fool 8 oz Blackberries
8 oz Raspberries
2 oz Caster sugar
2 oz Double cream
2 oz Low-fat fromage frais
Fresh mint leaves
Icing sugar
Reserve 4 blackberries and 4 raspberries to decorate.
Gently blend the remaining fruits together with a spoon, so they are soft
and pulpy. Push them through a sieve to remove the pips.
Stir the sugar into the fruit puree and fold in the double cream and
fromage frais. Place in individual sundae or wine glasses and chill for at
least an hour.
Just before serving, decorate each fool with a blackberry and raspberry,
and a mint leaf to set off the rich colours. Gently shake a little icing
sugar over the top to give a frosted effect.
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