Ingredients
Equipment
Method
- Gently rinse and pat dry the Driscoll's raspberries.
- In a medium-sized mixing bowl, combine the cleaned raspberries with 2 tablespoons of granulated sugar.
- Using a fork or a potato masher, gently mash the raspberries, leaving some whole or chunky pieces for texture. Set aside.
- In a separate large, chilled mixing bowl, combine the 2 cups of whipping cream, ¼ cup of confectioners sugar, and 1 teaspoon of vanilla extract.
- Using an electric mixer or a whisk, whip the cream mixture until medium-soft peaks form. Be careful not to over-whip, which can make it grainy.
- Using a rubber spatula, gently fold about two-thirds of the mashed raspberries into the whipped cream until just combined, creating a lovely marbled effect.
- Spoon or pipe the raspberry fool mixture into individual serving glasses or a larger dessert bowl.
- Dollop the remaining mashed raspberries on top of each serving for an attractive garnish.
- Chill the raspberry fool in the refrigerator for at least 30 minutes to allow the flavors to meld and the dessert to set properly.
- Serve chilled, optionally garnished with a fresh raspberry or a mint sprig for an elegant finish.
Notes
1. For the best flavor, use fresh, ripe raspberries. If using frozen, ensure they are fully thawed and drained of any excess liquid to prevent a watery fool. 2. When mashing the raspberries, aim for a balance—some chunks add a delightful textural contrast. Adjust granulated sugar based on the sweetness of your berries. 3. Ensure your whipping cream, bowl, and whisk/beaters are thoroughly chilled for optimal whipping results. Whip to medium-soft peaks; over-whipping can lead to a grainy texture. 4. Gently fold the mashed raspberries into the whipped cream to maintain its airy volume. Avoid vigorous mixing. 5. Chilling is essential, allowing flavors to meld and the dessert to set, enhancing its creamy texture.