Photo by: Photo: Annabelle Breakey; Styling: Randy Mon
A raspberry fool is the simplest of desserts—just whole or puréed fruit folded into whipped cream.
Sunset JUNE 2008
1. In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside.
2. In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries. Serve immediately or cover and chill for up to 2 hours.
Note: Nutritional analysis is per serving.
Frozen berries are fine here: Use 12 oz. berries and garnish with fresh mint leaves instead of fresh berries.
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