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Raspberry Strawberry fool

Serves 4
425ml double cream
680g strawberries
340g raspberries
115g caster sugar or to taste
1 tablespoon distilled orange flower water


Pour the cream into a saucepan, bring to the boil and then simmer gently until it has thickened and reduced by one third. Transfer to a bowl and chill.

Wash the strawberries, then hull and slice before placing in a food processor with the raspberries. Reduce to a puree and push through a fine sieve.

Whisk the pureed fruit into the cold cream. Sweeten to taste and add the orange flower water - again to taste. Chill until needed. This is good served with macaroons or sponge biscuits.

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