Rippled raspberry and goat's cheese fool
- Alexina Anatole
Save recipe
Serves 6
Easy
Prep: 25 mins
plus macerating time
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Alexina shares one easy tip for taking your berries to new, cheffy levels. Here they are combined with goat's cheese to make a creamy dinner party dessert
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Whipped cod's roe with cured lemons
A star rating of 0 out of 5.0 ratings
Simplest chocolate mousse
A star rating of 0 out of 5.0 ratings
Bitter leaf salad with salted kumquats
A star rating of 0 out of 5.0 ratings
This rippled raspberry and goat's cheese fool is the sixth in olive talent resident Alexina Anatole's new video series, One Good Thing, where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next and then try her simplest chocolate mousse, bitter leaf salad with salted kumquats and whipped cod's roe with cured lemons.
Alexina says: "This is a raspberry fool. And, yes, there is goat's cheese in the cream. But first, the berries – always macerate your berries. 20% sugar, 10% fresh lime and 20 minutes is all it takes. Sugar is hygroscopic, which means it draws out the raspberries' own juices, creating this beautiful crimson syrup and deepening that flavour. Do this any time with berries are involved: pavlova, eton mess, panna cotta, cheesecake. You'll never skip this step again. As for the goat's cheese in this fool – it works, trust me."
Rippled raspberry and goat's cheese fool recipe
Ingredients
For the macerated raspberries
-
300g raspberries
plus a few extra to garnish
-
4 tbsp caster sugar
-
2 tbsp fresh lime juice
For the fool
-
190g soft, fresh goat's cheese
-
450ml double cream
-
3 egg whites
-
6 tbsp sugar
-
tarragon leaves
to garnish (optional)
Ad
Method
-
step 1
Start with the macerated raspberries. Tip the raspberries into a bowl, dust over the sugar and add the lime juice. Stir to combine, then set aside for 15 mins.
-
step 2
After this time, give it a few more stirs, lightly crushing some of the raspberries against the side of the bowl as you do — you want a mixture of whole berries and crushed fruit.
-
step 3
For the fool, work the cheese with a spatula to soften it slightly. Add half the cream and incorporate, then add the rest. The mixture should already be quite thick at this point – if not, whip briefly with a whisk until it holds its shape.
-
step 4
In a separate bowl, whisk the egg whites (with a clean whisk) until foamy, then carefully add the sugar down the side and continue whisking until you have soft, moist peaks — the mixture should hold its shape but still look pillowy and slightly droopy at the tip, not stiff or dry.
-
step 5
Add the raspberries and swirl through a few times – you want ribbons of fruit rather than an even mixture. Spoon into glasses or coupes and garnish with a fresh raspberry and a tarragon leaf, if you like. Ideally serve immediately or refrigerate until needed.
Authors
Alexina Anatoletalent resident
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue