Raspberry Fool Recipe
British · Dessert · 20 min total
A classic British dessert featuring layers of sweetened raspberries and luscious whipped cream, perfect for summer entertaining.
15
min prep
min prep
5
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and mixture thickens, about 5 minutes. Remove from heat and let cool completely.
- Press the raspberry mixture through a fine-mesh sieve into a bowl to remove seeds. Discard seeds. Refrigerate the raspberry puree until cold.
- In a large bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.
- Gently fold the cold raspberry puree into the whipped cream, leaving some streaks for a marbled effect. Do not overmix.
- Spoon the mixture into serving glasses or bowls. Refrigerate for at least 1 hour before serving. Garnish with fresh mint if desired.
Tips
- For a chunkier texture, reserve a handful of whole raspberries to fold in at the end.
- This dessert can be made up to 4 hours ahead and kept refrigerated.
- Serve with shortbread cookies for added crunch.
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