RASPBERRY FOOL

Preparation Method :

• Preheat oven to 190°C / 375°F / Gas mark 5. Pour raspberries into a shallow baking tin, spread out evenly and bake for about 8-10 minutes.
• Allow to cool and then puree in a food processor.
• Mix custard powder with a little milk. Heat remaining milk in a small pan until almost boiling, pour onto custard powder and stir until mixed.
• Return pan to low heat and stir until custard is smooth and thickened. Whisk custard into pureed raspberries and allow to cool.
• Whip cream until standing in soft peaks. Fold half of the whipped cream into raspberries custard and spoon into serving glasses.
• Divide remaining cream between dishes and swirl. Chill until ready to serve. Serve decorated with a sprinkling of crushed gingersnaps.