An intriguing combination of flavour go into this elegant desert.
350 g (12 oz) fresh or frozen raspberries
2 tablespoons almond liqueur, e.g. Amaretto di Saronno
218 g or 1/2 large (397g) can Sweetened Condensed Milk
150 ml (1/4 pint) natural yogurt
300 ml (1/2 pint) double cream, whipped
100 g (4 oz) Amaretti or ratafia biscuits, lightly crushed
fresh raspberries, to decorate
2 tablespoons almond liqueur, e.g. Amaretto di Saronno
218 g or 1/2 large (397g) can Sweetened Condensed Milk
150 ml (1/4 pint) natural yogurt
300 ml (1/2 pint) double cream, whipped
100 g (4 oz) Amaretti or ratafia biscuits, lightly crushed
fresh raspberries, to decorate
method
1. Place all the ingredients except the double cream and biscuits into a liquidizer or food processor and blend until smooth.
2. Rub the mixture through a sieve to remove the raspberry seeds, then fold in the whipped cream.
3. Divide the crushed biscuits between 6 tall glasses, then spoon over the raspberry fool. Chill.
4. Just before serving decorate with the fresh raspberries.
2. Rub the mixture through a sieve to remove the raspberry seeds, then fold in the whipped cream.
3. Divide the crushed biscuits between 6 tall glasses, then spoon over the raspberry fool. Chill.
4. Just before serving decorate with the fresh raspberries.
serving amount
serves 6
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