Name: Raspberry and pomegranate molasses fool
Ingredients: 150g frozen raspberries, defrosted; 100g Ottolenghi raspberry and pomegranate jam; 300ml double cream; 175g ricotta or creme fraiche; 2 tsp vanilla bean paste; 1 tsp rose water (optional); 50g icing sugar; A handful of fresh raspberries, to serve (optional); 4 Biscoff biscuits (or other), roughly crushed, to serve (optional); Fine sea salt

New

Serves 6

Prep 5 min

A fool is about as simple as dessert gets - whipped cream folded through with fruit and that's more or less it. Here the raspberries are mixed with the raspberry and pomegranate jam, which does the sweetening, then swirled through a ricotta cream with a little rose water. It comes together in five minutes and can be made a few hours ahead; keep it in the fridge and add the biscuits just before serving.

Ingredients

150g	frozen raspberries, defrosted
100g	Ottolenghi raspberry and pomegranate jam
300ml	double cream
175g	ricotta or creme fraiche
2 tsp	vanilla bean paste
1 tsp	rose water (optional)
50g	icing sugar
	A handful of fresh raspberries, to serve (optional)
4	Biscoff biscuits (or other), roughly crushed, to serve (optional)
	Fine sea salt

Method

In a medium bowl, gently mix together the raspberries and jam and set aside.
In a separate bowl, whisk the cream, ricotta (or creme fraiche), vanilla, rosewater, icing sugar
and a small pinch of salt to soft peaks. Add ⅔ of the raspberry/jam mixture and ever so gently
fold it in, making sure to leave it looking very streaky. Transfer to a serving plate (or spoon out
into individual serving glasses or bowls) and spoon over the remaining raspberry/jam mixture.
Scatter over the crushed biscuits and fresh raspberries and serve.