Our elegant raspberry fool is a fast and easy dessert. It’s crisp, light, slightly sweet and refreshing!
Raspberry fool is a modern and delicious twist on a classic English dessert, which was traditionally made with gooseberries. Basically, it’s kind of a light and fluffy whipped fruit parfait without the yogurt.
You’ll want to purée the raspberries while they’re still slightly frozen. Doing so keeps all of the ingredients cold, which makes for really light and fluffy whipped cream—the secret to the perfect fool!
Orange or raspberry liqueur really heightens the fruit flavor. But if you don’t want to use alcohol in the recipe then you can substitute with orange juice.
Raspberry Fool Recipe
- 1 pint whipping cream
- 1/3 cup granulated sugar
- 1/4 tsp pure vanilla extract
- 12 oz bag raspberries, frozen, partially defrosted
- 3 Tbsp orange liqueur, or raspberry liqueur, or orange juice
- 2-3 Tbsp granulated sugar
- Place whipping cream, sugar and vanilla in a large bowl or the bowl of a stand mixer fitted with whip attachment. Beat until the cream holds firm peaks, then cover and place in refrigerator.
- In a blender or food processor, place raspberries, liqueur or juice and 2 Tbsp of granulated sugar. Pulse until berries are pureed, taste, and then add remaining sugar if necessary. Press all or part of the berry puree through a strainer to remove as many seeds as you’d like. If you don’t mind the raspberry seeds, omit this step.
- Pour raspberry puree over whipped cream and fold to incorporate. If you like the streaks of berry, only fold a few times. If you prefer to fully mix the berries with the cream, gently fold until it becomes a uniform pink color.
- Divide into individual dishes and refrigerate until well-chilled then it’s ready to serve.
Use frozen raspberries and you can make this recipe any time of year!