Fruit fool with raspberries and passion fruit

Fruit fool with raspberries and passion fruit
Enjoy this creamy, healthy desert while raspberries are at their plentiful best.
Ingredients
1 small passion fruit
300g raspberries, reserving a few for decoration, washed
1 tbsp lemon juice
175g golden caster sugar
2 large egg whites
2 x 200ml tubs Président Crème Fraîche Extra Light
150g pot Waitrose Natural Fat Free Bio Live Yogurt

Serves 6

Timing
Preparation time: 20 mins plus 2 hours chilling time


Instructions
Halve the passion fruit and scoop the pulp into a medium-sized bowl. Add the raspberries and lemon juice with 25g caster sugar. Stir lightly with a wooden spoon, crushing the fruit just enough to release some of their juices, but still keeping the raspberries whole. Set aside for 10 minutes.
While the fruit is soaking, whisk the egg whites, using an electric or balloon whisk, until stiff peaks form. Gradually whisk in 100g caster sugar, one tablespoon at a time, until thick and glossy.
Spoon the crème fraîche and yogurt into the fruit. Then, using a metal spoon, fold in the egg whites leaving the mixture roughly marbled. Divide between six serving glasses and chill until firm, for up to 2 hours.
To make the caramel decoration, preheat the grill to high. Cover a baking sheet with lightly-oiled foil and sprinkle the remaining sugar over in an even layer. Place under the grill for 1-2 minutes until the sugar dissolves and caramelises. Remove from the grill. The sugar will cool to form a sheet of wafer-thin caramel. Break the caramel into shards and use to decorate the top of the chilled fools. Add the extra berries and serve immediately.

From Waitrose Ltd.