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Raspberry and pomegranate fool

Silky raspberry-pomegranate fool with soft, creamy swoops.
Bursting fruit swirls, fragrant rose, and a vanilla kiss.
Crunchy biscuit bits and fresh raspberries on top—pure comfort.

dessert ⏱ 5 min 420 kcal / portion 30.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Raspberry and pomegranate fool
v3 · rb0e705f985 20260727Z1751 4 pieces biscuit fresh raspberry to taste 🌀 gently mix raspberries and raspberry and pomegranate jam 🌀 whisk cream, ricotta, vanilla bean paste, rose water, icing sugar, and a small pinch of sea salt to soft peaks 🌀 fold 2/3 of the raspberry and jam mixture into the ricotta cream to keep it streaky 🍽 transfer the fool to a serving plate or individual bowls spoon over the remaining raspberry and jam mixture 🍽 scatter over crushed biscuits 🍽 scatter over fresh raspberries and serve Raspberry Pomegranate Fool 🎉 150 g raspberry 100 g raspberry and pomegranate jam 300 ml cream 175 g ricotta 2 tsp vanilla bean paste 50 g icing sugar rose water to taste sea salt to taste raspberry, raspberry and pomegranate jam 2/3 remaining biscuit fresh raspberry
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Preparation steps

  1. gently mix raspberries and raspberry and pomegranate jam
  2. whisk cream, ricotta, vanilla bean paste, rose water, icing sugar, and a small pinch of sea salt to soft peaks
  3. fold 2/3 of the raspberry and jam mixture into the ricotta cream to keep it streaky
  4. transfer the fool to a serving plate or individual bowls
  5. spoon over the remaining raspberry and jam mixture
  6. scatter over crushed biscuits
  7. scatter over fresh raspberries and serve

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