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Raspberry Fool

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 4
Course: Dessert
Cuisine: British

Ingredients

  • 2 cups fresh raspberries
  • 3-4 tbsp white sugar, depending on the sweetness of the berries
  • Juice from 1/2 a lemon
  • 2 cups heavy whipping cream
  • 4-5 tbsp powdered sugar, to taste
  • ½ vanilla bean, split in half lengthwise & seeds scraped out with a knife *OR ½ tsp vanilla extract

Instructions

    Cup of Yum
  1. 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. 
  2. 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. 
  3. 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).
  4. 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.
  5. 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. 
  6. Divide the raspberry fool mixture between 4 bowls or decorative glasses.
  7. Drizzle with the remaining coulis and top with a few raspberries and a sprig of mint, if desired. 
  8. Serve immediately with extra coulis on the side, or refrigerate for 1 hour to allow flavors to blend.