Tuesday, December 10, 2013

Raspberry Fool


1⁄2 cup raspberry jam
1 1⁄4 cup heavy cream
1 tbsp granulated sugar
1 cup fresh raspberry
4 cookies


In a large bowl, beat the heavy cream with the sugar until stiff peaks form.
In a small bowl, whisk the jam until smooth; fold into the whipped cream. Spoon into serving bowls and garnish with the raspberries and cookies.

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