Raspberry jelly fool

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Served in elegant glasses, these fresh and fruity desserts from Adam Gray are a glammed up version of a childhood favourite, jelly and cream. Using frozen raspberries in the jelly mean these can be made all year round, but fresh raspberries do make for prettier presentation.

First published in 2015
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Raspberry jelly



  • Muslin cloth
  • Piping bag and large nozzle


For the raspberry jelly, put the raspberries and sugar into a bowl and cover with cling film. Place the bowl over a pan of simmering water (bain marie) for 25 minutes until the raspberries are soft and cooked
Pour the raspberry mixture into double muslin cloth and hang over a bowl in the fridge overnight to extract all the juices
Measure the raspberry juice – you will need three gelatine leaves for every 250ml of juice so adjust accordingly. Soak the gelatine in cold water for 5-10 minutes
  • 3 1/2 gelatine leaves
Put 3 tablespoons of the raspberry juice in a small pan and heat through. Squeeze the gelatine free from water and add to the pan to dissolve. Add in the remaining liquid and stir to combine. Set aside
To assemble the raspberry fool, gently and briefly cook the remaining raspberries with 50g of the sugar using the same method as in step 1, ensuring the raspberries do not go too mushy. Strain off and reserve the residual liquid and leave the raspberries to cool
Whip the cream to medium peaks, slowly adding the sugar as you go. Place into a piping bag with a large round nozzle
  • 100g of caster sugar
  • 200ml of double cream
Pour the warm raspberry jelly into some elegant serving glasses and chill in the fridge until set
Spoon over some of the lightly cooked raspberries and then pipe over the sweetened whipped cream. Drizzle a little juice over the top or serve on the side if desired
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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