I made Raspberry Fool on a recent episode of my cooking show, and it reminded me that I had never posted it here or put it in one of my cookbooks—both of which I’m going to remedy tout de suite! Fruit Fool is such an easy dessert to make, whether on a weeknight (you can just plop it into a chipped bowl and enjoy every bite) or for company (you can delicately spoon it into pretty glasses and call it fancy.)
Raspberry Fool is a traditional English dessert (similar to Eton Mess), and is basically just berries and cream; what’s different about it is the presentation. I love the raspberry version, but you can use any berry you want for fool—blackberries are also lovely—and you can soak the berries in booze as I do here…but you don’t have to.
Here’s how to make it!
(Or you can just add a little water and skip the hard stuff altogether.)
Turn the mixer on medium-high to slowly start to whip it. Whip it good. (Name that band.)
That is some really weird imagery.
Speaking of old age, one thing I’ve learned as I’ve gone through the ages and stages of life is that if I can be in the presence of billowy whipped cream at least once a month, I’m a much more centered, contented person.
Just sharing what I know.
And then—this is very important!—use a rubber spatula to fold the mixture once or twice. When I say once or twice, I’m being quite literal! The biggest mistake you can make when you’re making raspberry fool (or any fruit fool) is to overmix the fruit and cream.
Add more of the fruit mixture and fold it once. Twice at the most. Then stop! Don’t fold it any more! If the mixture looks uniformly pink, well…it will still be delicious. But it won’t be as gorgeous and mysterious as this.
And sprinkle them over the top. Now, original fruit fools call for crushed ladyfingers, which I use if I have ladyfingers in my pantry. But vanilla wafers work too, as do any little cookie or wafer you happen to have.
Another approach you can take is to add the cream mixture and crumbs in alternating layers.
Still another approach you can take is to layer the whipped cream and the fruit mixture without folding them together. That’s pretty, too, but I love the folding approach.
This is a gorgeous, easy, quick dessert to whip up for family or for company.
Here’s the handy dandy printable!
In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.
Whip the cream with the powdered sugar until soft peaks form.
Mash the raspberries with a fork until all the liquid and fruit are mashed together.
Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!
Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.
Serve in pretty glasses with crumbed cookies on top!
***Best if made right before serving.
Posted by Ree | The Pioneer Woman on April 6 2015