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Prepare a raspberry coolis by simmering together the frozen raspberries and 1/2 cup sugar for about 15 to 20 minutes
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Press the mixture through a fine sieve to remove the raspberry seeds. Return to the pot and simmer again.
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Add a thickening slurry by dissolving the 1 tbsp corn starch in a little water. Add it to the simmering coulis, stirring constantly. Remove from heat and cool completely, stirring occasionally as it cools so that he surface does not solidify.
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To prepare the raspberry fool, beat the 3 cups whipping cream, 2 tsp vanilla extract and 4 tbsp icing sugar together until firm peaks form.
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Fold the cooled raspberry coolis through the whipped cream. You don't need to completely incorporate the coolis, just swirl it through.
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Frost the top of the cake with the coolis.
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Garnish with fresh raspberries and a drizzle of chocolate ganache if desired.
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A chocolate ganache can be made by melting together the 2 tbsp whipping cream and 1/2 cup chocolate chips.