Photo: Ernest Porzi
Raspberry fool with lavender and lemon shortbread
13 ingredients
1 hr + 30 min
Serves 2
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
733
Calories
16g
Protein
19g
Fat
127g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lavender | not in our table | 0 |
| Flower | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 55g/2oz butter
- 2 tbsp icing sugar
- 40g/1½oz self-raising flour
- 40g/1½oz plain flour
- 1 tbsp chopped lavender flowers
- 1 lemon
- , for dusting caster sugar
- 170g/6oz raspberries
- 2 tbsp icing sugar
- 150ml/5fl oz double cream
- ½ tbsp chopped lavender flowers
- 4 raspberries
- sprig fresh mint
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes