My F&W
quick save (...)

Raspberry Fool

  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • VEGETARIAN

This version of the traditionally smooth puree features crushed berries lightly swirled with whipped cream for more flavor and texture. If you're short on time, simply sprinkle the berries with the sugar, drizzle with the heavy cream and serve.

Plus: More Dessert Recipes and Tips

  1. 1/2 pint raspberries (6 ounces)
  2. 3 to 4 tablespoons sugar, preferably superfine
  3. 1 cup heavy cream, chilled
  1. In a bowl, using a fork, crush the raspberries with 2 to 3 tablespoons of the sugar. Whip the cream with the remaining 1 tablespoon sugar until stiff peaks form. Gently fold in the crushed berries; leave some streaks. Cover the fool and refrigerate until serving time.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.