This is a classic raspberry fool with a bit of a twist. Shards of crisp almond toffee are a great crunchy contrast to the soft creaminess of fool.
- Start by making the toffee. Line a baking sheet with a non-stick silicone mat or piece of non-stick baking parchment. Set aside.
- Add the sugar, syrup, butter and water to a large saucepan (the toffee will bubble up and at least double in volume whilst cooking). Set over a low heat and stir constantly until the sugar has dissolved and the butter has melted. Turn the heat up to medium and bring up to the boil.
- Boil, uncovered, for 7-10 minutes until a little teaspoon of the mixture turns into a hard ball when dropped in a glass of cold water. Start testing after 7 minutes, and keep on boiling until it is ready - it may take a little less or longer, depending on the depth and width of the pan you choose. If you are using a sugar thermometer it will read 138ºC.
- Turn off the heat and quickly stir through the almonds, vanilla and salt then pour onto the prepared baking sheet. Set aside to go cold - about 30 minutes. Once hard, break into thin shards using a strong sharp knife. This makes about double what you need for this recipe, but it stores well in an airtight tin for at least a week
- To make the fool, add one punnet of raspberries to a bowl and mash up with a fork.
- Pour the cream into a large mixing bowl and whisk, either by hand or with an electric whisk, until it forms soft billowy peaks. Gently fold the Greek yogurt through using a large metal spoon until well combined. Then pour in the mashed raspberries and lightly fold. Finally fold through half the punnet of whole raspberries and the toffee shards and pour into a serving dish. Decorate the top with the remaining whole raspberries and toffee shards. Serve immediately.
