Raspberry full

Category: Confectionery

Ingredients
biscuit biscuits	2-3 pcs.
raspberry	130-150 g.
alcohol (liquor, cognac)	1 tbsp. l.
fat cream from 30%	130 ml.
sugar	20 g
powdered sugar	2 tsp

Cooking method

Divide the raspberries in two. Pour alcohol into one part, add sugar. Mix gently and leave for 15-20 minutes.
Mash the other half of the raspberries with a fork.
Whisk very cold cream until peaks, adding powdered sugar.
Add crushed raspberries to the cream.
Stir gently to make the mixture appear striped.
Put pieces of cookies on the bottom of a glass or bowl.
Whipped cream.
Top with raspberries with sugar and alcohol. Decorate with mint and cookie slices.
Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

A recipe from the Food is Love blog. Here's what it says about this dessert

This is a classic sweet dish that, in recent years, has almost completely disappeared from the menu of the average British family.

In English national cuisine, full fruit, along with a similar dessert called "trifle", were mentioned almost simultaneously - in 1598. Traditionally, these sweet dishes were made with sponge cakes or biscuits soaked in cherry liqueur or sweet wine (cherry), fruit and custard. Top of these desserts were decorated with whipped cream. Layers of biscuit and cream were often filled with fruit jelly. This dessert traditionally consisted of three to four layers.

From the sixteenth to the eighteenth century, the British often called trifle and fruit ful, until Hannah Glasse, the popular British culinary writer, in her book The Art of Cooking - Simple and Easy (1747), drew a clear line between these two sweet dishes: “the trifle always includes gelatinous jelly into its ingredients. "

Although the origin of the fruit ful is often traced back to the mid-fifteenth century, the first written recipe for this dessert did not see the light of day until the seventeenth. Why such a strange name was used for this dessert is still not entirely clear. Some experts believe that it was formed from the French word "fouler", which means "crush" or "crush" (in the context of pressing grapes for wine). However, this assumption was, at one time, rejected by the editors of the Oxford Explanatory Dictionary, as unfounded and incompatible with the early interpretation of the word.

Fruity full is a delicate and very light spring / summer dessert and is more than just fruit with whipped cream sweetened with sugar. Ful can be made from almost any type of fruit - even stone fruits - such as mangoes or peaches, for example. However, it is best obtained from berries, especially strawberries or raspberries.

For a thicker consistency, gelatin or eggs are sometimes added to the fruit ful, but in our experience this is not the best solution. An egg for a full is a completely unnecessary luxury, and gelatin makes it look like the hateful to me personally, poisonous-colorful, shop jelly of the seventies and eighties.

In our case, we did not kill all the raspberries in mashed potatoes, as many do, but only half: we put the rest of the berries whole, added sugar and gently mixed everything together with whipped cream. The result is a beautiful pale pink shade of cream with whole raspberries. However, if your raspberries are ripe and sweet enough, you can cut the amount of sugar in your dessert in half.

We've added a little vanilla to our raspberry full, but you don't have to ... or replace the vanilla with a liqueur of your choice.

In most cases, on the Internet, you will be advised to whip the cream cold, however, if you have an electric mixer, the problem is rather different - how not to "beat" the cream. A good result for the whipped cream will be a state where the peaks will stop dropping.

It is usually customary to serve this dessert on the table immediately after preparation, but our method of preparing fula allows us to make it an hour or even two before serving. All this time he can wait for his turn in the refrigerator.

This is delicious! Recommend!