Raspberry Fool
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Raspberry Fool
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 cups raspberries fresh
- 3-4 tbsp white sugar amount depends on berry sweetness
- lemon juice juice from half a lemon
- 2 cups heavy whipping cream
- 4-5 tbsp powdered sugar to taste
- ½ vanilla bean OR ½ tsp vanilla extract, split in half lengthwise & seeds scraped out with a knife
Instructions
- Make the raspberry coulis by combining the raspberries, white sugar, and lemon juice together in a small saucepan over medium-high heat. Bring to boil then reduce heat to medium and cook, stirring & mashing berries often, until thickened and slightly reduced. About 10-12 minutes.
- Pour the mixture into a blender and blend until smooth. Pour raspberry mixture through a fine sieve into a jar or bowl. Refrigerate until needed.
- Make the vanilla bean whipped cream by pouring the very cold heavy whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I use 3-4 tablespoons).
- Gently scrape the seeds from the inside of half a vanilla bean pod and place them into the whipping cream. Using a hand mixer, mix on high until the whipping cream has stiff, firm peaks and is thick and creamy, not clumpy.
- To assemble the raspberry fools, gently spoon ½ of the cold raspberry coulis into the whipped cream. Fold 3-4 times only so there are thick streaks of the raspberry coulis remain visible.
- Divide the raspberry fool mixture between 4 bowls or decorative glasses.
- Drizzle with the remaining coulis and top with a few raspberries and a sprig of mint, if desired.
- Serve immediately with extra coulis on the side, or refrigerate for 1 hour to allow flavors to blend.
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