Raspberry Fool with Sponge Fingers

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Raspberry Fool with Sponge Fingers

Servings 6 people

Equipment

  • 6 serving glasses
  • 5 mixing bowls
  • 1 stick blender
  • 1 whisk
  • 1 mix master
  • 1 flour sieve
  • 2 spatula
  • 1 piping bag
  • 3 baking trays lined with baking paper

Ingredients

Sponge fingers

  • 6 whole 65 gm eggs at room temperature
  • 180 gms castor sugar 120gms to beat the yolks and 60gms to beat the egg whites
  • 180 gms plain flour sifted
  • 40 gms icing sugar mixture sifted

Raspberry Fool

  • 800 gms fresh raspberries
  • 56 gms icing sugar
  • 450 mls 35% fat thickened cream
  • 2 tsp rosewater
  • 2 drops vanilla essence
  • 1/4 lemon lemon zest only the zest is used

Instructions

Sponge fingers

  • Preheat oven to 220 degrees C
  • Line baking trays with baking paper
  • Separate the egg yolks from the whites
  • Beat the egg yolks in a mixer with 120gms castor sugar until they are thick, pale and hold a ribbon.
  • Whisk the egg whites to soft peaks. Slowly beat in the 60gms castor sugar and beat to firm peaks.
  • Gently fold 1/3 of the egg whites into the yolks.
  • Add remaining whites in two stages.
  • Sift in the plain flour and using a whisk fold through.
  • Transfer mix to a piping bag with a 1.5cm nozzle. You may need to do this in several stages depending upon the size of your piping bag.
  • Pipe fingers in 10 cm lengths onto the paper lined trays. Dust with icing sugar and bake for 7 -9 minutes. Dust once more mid cooking.
  • Remove from the oven and transfer fingers to a wire rack before they have completely cooled to avoid sticking.
  • Once cool either pack away in an airtight container for later use or serve immediately lighted dusted with icing sugar.

Raspberry Fool

  • Measure out 300gms raspberries and divide evenly between 6 glasses.
  • In a bowl combine 350gms raspberries with 56gms sifted icing sugar and blend to a thick puree.
  • Add vanilla and lemon zest and Rosewater to taste.
  • Measure out 170gms of this puree and set aside.
  • Drizzle 1 generous tbls of the remaining puree across the raspberries in each of the glasses.
  • Whip the cream and fold through the 170gms raspberry puree. Divide this mix evenly between the 6 glasses.
  • Serve with sponge fingers.
Course: Dessert
Season: Christmas, Summer
Category: Sweet Things

Image credit: SBS Food, The Cook Up with Adam Liaw

Please let me know how it turned out ! Leave a comment below and tag @birdcowfish on Instagram and hashtag it #goodsimpledelicious.

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