Nadiya Hussain served up Rose and raspberry fool dessert on Nadiya’s British Food Adventure.
The ingredients are: 450g raspberries, plus 150g/5½oz for decorating, 125g caster sugar, squeeze lemon juice, 300ml double cream, 100ml Greek yoghurt, 2 tbsp rose water, or to taste, 30g – 50g toasted coconut flakes, to decorate and small handful crystallized rose petals, to decorate (optional).
The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure
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