This sinfully delicious “Raspberry Fool” is here to take over your dessert repertoire. Super easy to prepare, it’s love with each spoonful… Adults, as well as children, will love you for it.
Raspberry FoolPhoto byGiangi’s Kitchen – Giangi Townsend
Did I tell you it only takes three ingredients? That makes it even better in my book.
Soft and fragrant raspberry cooked with sugar and water until soft. Press thru a sieve to get all the puree. Adding this wonderful puree to whipped cream is as sinful as possible and so fast to put together.
Origins of this dessert
“Foole” as it was called, was first mentioned as a dessert around 1598, made of clouted cream. The earliest recipe for fruit fool date back to the mid-17th century.
Why it is called Fool is not entirely clear. This dessert first originated with gooseberry. Today you can find it with raspberry as well as apricots.
In the culinary world, there are trends as well as expansions of recipes.
Fool refers to cooked fruits with custard or whipped cream. It was determined that once fool derived from the French fouler, meaning to crush, as in berries.
However, the Oxford English Dictionary dismissed the idea since the early fools did not contain fruits.
Not only the perfect end to a great dinner but also a great afternoon dessert with your children.
A short video tutorial
Easy to prepare.
The preparation of this sinful raspberry recipe is quite easy. After cooking the raspberries for 15 minutes, transfer the raspberry mixture to a small bowl, and with a rubber spatula, mash the raspberries.
You will remain with the raspberry puree and toss the tiny seeds.
In a bowl, whip the heavy cream until stiff peaks form.
Gently fold the raspberry mixture into the cream.
YOu can add some powdered sugar if you want a hint of sweetness.
Raspberry FoolPhoto byGiangi’s Kitchen – Giangi Townsend
Cooking tips and step-by-step instructions to create this excellent raspberry fool
- This recipe is only for 2; thus, make sure you use the below size changer to make it for more people.
- Use fresh raspberries. It will not be the same with frozen as it will turn to mush and lose the fragrance of the raspberry itself.
- Use a mesh that is not too fine.
- Add the fresh raspberry coulis to the whipped cream once they are cooler. The heat will curl the cream and turn it into liquid.
- Whatever you do, please keep a keen eye on the raspberries when they are cooking. Even at low heat, they escape, and I had to clean them for a bit as the juice is quite sticky.
- Place in the refrigerator to chill for about one hour or so.
- You can prepare a larger batch and store it in the refrigerator to be enjoyed at will.
- Or serve it in small little sherry glasses for a dramatic presentation.
Ingredients needed to make this Raspberry Clafoutis
Visit Giangiskitchen.com. You will find the complete printable recipe with ingredient amounts, tips, adjustable servings, and frequently asked questions for my Raspberry Fool
- fresh raspberries
- sugar
- water
- whipping cream
Instructions
- Set aside two raspberries for garnish
- Combine the remaining raspberries with sugar and water in a heavy medium saucepan. Bring to a boil over medium heat. Reduce heat, cover, and cook until thickened, about 20 minutes.
- Press raspberries through a fine sieve and let it cool.
- Beat whipping cream in a medium bowl until soft peaks form.
- Fold strained berries into cream in batches. Spoon into goblets. Top each with one raspberry and refrigerate for 1 hour.
Personal Note
- This wonderful raspberry fool recipe is perfect for any time of the year.
- I love that this dessert is low in saturated fat.
- I would recommend saving a couple of fresh fruits to use as decoration. You can also save some of the raspberry coulis and enjoy it over ice cream.
- Do you not have raspberry on hand? No worries, you can replace them with fresh apricots. Same cooking method.
If you enjoy this dish, check out those flavorful recipes;
Raspberry Gratin
Raspberry Buttermilk Cake
Duck Breast with Dried Cranberries, Cream, and Raspberry Jam
Raspberry Baked French Toast
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