Raspberry Fool

By srumbel

I made Raspberry Fool on a recent episode of my cooking show, and it reminded me that I had never posted it here or put it in one of my cookbooks—both of which I’m going to remedy tout de suite! Fruit Fool is such an easy dessert to make, whether on a weeknight (you can just plop it into a chipped bowl and enjoy every bite) or for company (you can delicately spoon it into pretty glasses and call it fancy.)
from thepioneerwoman.com

Ingredients

• 3 cups Raspberries, Plus A Few More For Serving
• 1/4 cup Sugar
• 3 Tablespoons Raspberry Liqueur (or You May Just Use Water)
• 2 cups Cold Heavy Cream
• 1/2 cup Powdered Sugar
• 8 whole Vanilla Wafers (or Other Cookie)
• Fresh Mint Sprigs, For Garnish (optional)

Details

Preparation time 15mins

Preparation

Step 1

In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.

Whip the cream with the powdered sugar until soft peaks form.

Mash the raspberries with a fork until all the liquid and fruit are mashed together.

Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!

Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.

Serve in pretty glasses with crumbed cookies on top!

***Best if made right before serving.

Servings:
8