The earliest recipe for fruit fool date back to the ... You will remain with the raspberry puree and toss the tiny seeds. In ...

For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth. Tip the raspberry purée into a sieve set over a bowl. Use a metal ...

To create a smooth raspberry swirl, puree the raspberries with sugar in a blender or food processor until you have a smooth consistency. Strain the puree to remove any seeds before using it in the ...

Pass through a sieve into a clean bowl. Place the mascarpone in a bowl and mix in half of the raspberry purée. To serve, cut the brownie into pieces and place onto serving plates with a dollop of ...

I’ve had a bit of fun here and used a butter icing swirled with raspberry puree. The leftover puree can be drizzled over the top of the iced cake or served separately. I prefer not to sweeten ...