Raspberry and pomegranate fool
dessert · ⏱ 5 min · 6 portions · 30.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk
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
http://flowcooking.food/en-us/recipe/300/raspberry-and-pomegranate-fool/
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