. Recipes: GLUTTEN FREE RASPBERRY FOOLS

GLUTTEN FREE RASPBERRY FOOLS


GLUTTEN FREE RASPBERRY FOOLS


 INGREDIENTS:
4 cups fresh Raspberries
1 pinch Salt
1/3 cup + 2 tbsp Castor Sugar¼ tsp Vanilla Extract
2 cups Heavy Cream
1 tbsp Lemon cello
1/3 cup Sliced Almonds

 


PREPARATION: 
Wash the fruit and pick out any leaves, if necessary. Pour the Fruit into a large saucepan. Sprinkle 1/3 cup of the Castor Sugar and the pinch of Salt over the Fruit. Cook over medium low heat just until the fruit begins to release liquid. Remove from the heat and then pour the Lemon Cello over the Raspberries. Shake the pan gently to imitate stirring. Set aside to cool.In a stand mixer with the whisk attachment whip the cream on low with the remaining 2 tbsp of Castor Sugar until loose folds appear, about 3-5 minutes. Add the Vanilla Extract and whip for 15 seconds more. Scatter the sliced Almonds on a sheet pan and toast in an oven set to 350°F for 5-8 minutes. The nuts are done the moment you can smell them. Divide the Raspberries into 4 serving dishes. Top with a dollop of the Whipped Cream. Top with the sliced Almonds. GLUTTEN FREE RASPBERRY FOOLS is ready to serve.

No comments:

Post a Comment

RecipeINN

RecipeINN