marbled raspberry trifle fool

These wee individual pots of raspberry fool make a great dinner party pud *drool*

 

Makes 4 individual jars

 

Alrighty, you’ll need:

 

Now you just need:

  • To make the coulis, pop the frozen raspberries in a pan and soften on a high heat with 1 tbsp. of icing sugar. Reduce this down until the liquid thickens and looks syrupy. Place in the fridge (or freezer) to cool quickly.
  • Whip the double cream using an electric whisk until it forms stiff peaks.
  • Fold in the whole tub of Raspberry Trifle yoghurt to form a smooth thick mixture.
  • Half fill each pot with the creamy mixture, then layer some of the cold coulis on top.
  • Finish off with more of the cream/yoghurt mixture, and top with flaked almonds and crumbled biscotti biscuits!

 

If you have a go at our raspberry trifle fool, then share it with us on social media and tag us in your creations!

Facebook – thecollectiveinuk

Twitter – collectivedairy

Instagram – thecollectiveuk

 

 

Credit: Sasha Holt

raspberry trifle fool

 


img_3082-copy