Rose, raspberry and coconut fool recipe
 I always seem to have cream and fruit in the fridge. What better way to use them up than to make a fool – not out of you or me, but out of the ingredients! 450g/1lb raspberries, plus 150g/5½oz for decorating125g/4½oz caster sugarsqueeze lemon juice300ml/10fl oz double cream100ml/3½fl oz Greek yoghurt2 tbsp rosewater, or to taste30g/1oz–50g/1¾oz toasted coconut flakes, to decoratesmall handful crystallized rose petals, to decorate (optional). See recipe tip below 450g/1lb raspberries, plus 150g/5½oz for decorating 125g/4½oz caster sugar squeeze lemon juice 300ml/10fl oz double cream 100ml/3½fl oz Greek yoghurt 2 tbsp rosewater, or to taste 30g/1oz–50g/1¾oz toasted coconut flakes, to decorate small handful crystallized rose petals, to decorate (optional). See recipe tip below Method Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely.Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife.Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour.Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Put the raspberries and 50g/1¾oz of the sugar in a saucepan and add the lemon juice. Press the berries lightly with the back of a fork. Cook over a medium heat for 10–15 minutes, or until the mixture thickens, then remove from the heat and set aside to cool completely. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife. Meanwhile, put the cream in a bowl with the remaining sugar and whisk to soft peaks. Add the yoghurt and rose water to taste (be careful as rose water varies considerably in strength) and whisk again gently. Pour in the cooled raspberry mixture and ripple through using the back of a knife. Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour. Spoon the mixture into six 150ml/5fl oz pots and leave to chill in the fridge for at least 1 hour. Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Top with extra raspberries, toasted coconut flakes and crystallized rose petals and serve. Recipe tips To make your own crystallised rose petals, simply brush edible rose petals with egg white, dip in caster sugar and leave to dry.