Raspberry Fool


3 tbsp Grand Marnier or Cointreau

½ orange (zest)

225g fresh raspberries

50g sugar

150 ml caster sugar

150 ml double cream (whipped) or clotted cream

150 ml sour cream, (can use crème fraiche or mascarpone)

½ vanilla bean



Place raspberries in a bowl (reserve 12 for garnish) and crush with a fork.

Mix through the orange zest, Grand Marnier and sugar. Leave to stand for 10 minutes. Fold cream, sour cream and vanilla together. Combine 2/3 of raspberry mixture with vanilla cream. In four parfait glasses, divide left over raspberry mixture and top with fool mixture. Set in fridge for 2 hours. Serve with raspberries on top.