Raspberry Fool
Recipe from Hannah Glasse, The Complete Confectioner (1760).
​
The absence of a fridge or freezer meant people needed to use up fruit and vegetables relatively quickly before they went off.
Preserving them as a jam, or turning them into a dessert were the most popular methods to help use up the fruit and create a variety of different food options. You could easily disguise the taste of rotting fruit with sugar and cream.
​
Hannah Glasse, The Complete Confectioner, (1760)
Ingredients:
800g of Raspberries
200g of Caster Sugar
1 tsp of Orange Flavouring
800 ml of Double Cream
Equipment:
Saucepan
Glasses or Glass Ramekins
Mixing Bowl
Sieve
Wooden Spoon
Prep Time: 15 minutes Serves: 4 Ability: Easy
Fridge Time: 1 Hour
Method
-
Bruise the raspberries into a pulp before putting them through a sieve to get the juice. Once you have got all the juice of the raspberries, mix with the sugar to become a coolie
-
In a large saucepan, boil the double cream with the orange flavouring for a couple minutes. Keep stirring and do not let the mixture curdle. Leave to cool
-
One the cream mixture is cold. Stir in with the raspberry pulp.
-
Once well mixed, spoon the mixture into glass ramekins or glasses and leave to set in the fridge for approximately one hour.