Reserve a handul of the raspberries, then whizz the remainder with the crème fraîche and icing sugar in a food processor until relatively smooth. Whip the cream with the elderflower cordial until you have stiff peaks.
Very gently fold the raspberry mixture into the cream, taste to check the balance of sweetness, then whisk again until the mixture becomes light and spoonable. Spoon into small glasses or ramekins, layering the fool with the occasional raspberry from the reserved handful. You can either serve these immediately or chill, covered, for up to a day. Serve with biscotti to dip into the fool.
- 200g (7oz) fresh raspberries
- 75ml (3fl oz) crème fraîche
- 5-6tbsp icing sugar, to taste
- 300ml (½pt) double cream
- 2-3tbsp elderflower cordial, to taste
- biscotti, to serve
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