Ice cream and chilled desserts
A classic British fruit-and-cream dessert, raspberry fool is made by gently folding ginger-simmered raspberry compote through whipped cream. Made with erythritol instead of added sugar, this light, refreshing brunch dessert suits a ketogenic diet.
Combine the raspberries, grated ginger, erythritol, and lemon juice in a saucepan. Cook over medium heat, stirring, until the berries break down and the mixture thickens, then remove from the heat.
Let the compote cool for 15 minutes, until it reaches room temperature; hot compote will melt the cream and make it runny.
Whip the cold cream with the vanilla until soft peaks form.
Gently fold most of the cooled compote into the whipped cream, leaving visible streaks. Drizzle the rest over the top and divide among serving glasses.
Let the compote cool to room temperature before folding it into the cream; hot compote will melt the cream and make it runny. Do not overwhip the cream; stop at soft peaks before it turns into butter. Allergen: contains milk and dairy products.
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