Raspberry Fool
by Amy Maltzan
A classic British preparation, a fool is simple macerated fruit gently folded into stiffly whipped cream. Try other fruits in lieu of the raspberries—gooseberries were traditionally used, and pitted sweet cherries are delicious.
Makes 4 servings
2 1⁄2 cups raspberries
1⁄4 cup, plus 2 tablespoons sugar
1 cup heavy cream
Mash 1 1/2 cups raspberries in a bowl with the 2 tablespoons sugar (or puree in a food processor or blender.) You can leave the seeds in or strain the mixture to remove the seeds for a more refined texture.
Whip the cream with the sugar until it holds stiff peaks.
Layer the whipped cream with the pureed raspberries in serving glasses, alternating with the remaining cup of whole raspberries.
Cover and refrigerate until serving (best served within 1–3 hours.)
Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.
This recipe originally appeared in our Summer 2013 issue
