Recipe: Raspberry Fool NEW
This simple dessert can be made while you are preparing the rest of dinner. I even make it for guests when I want a simple, light dessert. You can serve it over pound cake, angel cake, in tart shells or my favorite is to layer it in pretty glasses and just leave it plain. Guests remark about how nice it is to have a light dessert after a fancy dinner.
You can use any fruit. My favorite just happens to be raspberry.
4 cups of fruit chopped and divided into two, 2 cup portions. During winter I use frozen fruit. Raspberries, strawberries, mango and pineapple are perfect choices. Just drain the fruit when you remove it from the out of the bag.
One half cup of white sugar
One and half Tbl of fresh lemon juice
One and a half tsp. of unflavored gelatin
1 cup of chilled whipping cream
Blend half of your fruit, sugar and lemon juice in a food processor or blender until almost smooth. Transfer to a medium sauce pan and sprinkle on your gelatin. Let stand 20 minute to soften.
Stir this fruit mixture over low heat until it is just hot and the gelatin dissolves. Remove from heat. Transfer to a large bowl and put this in your refrigerator to cool down. A larger bowl means it will cool faster. I just open the door periodically and stir it while I am making the rest of dinner. You are going to leave it in the refrigerator until it begins to thicken. This will take about 2 hours depending on how cool your refrigerator is.
When the mixture is cold and thickened, in a separate bowl, beat the whipping cream until it forms soft peaks. Fold the whipped cream into the thickened fruit mixture. No need to add more sugar. This will be plenty sweet enough.
Now get out your pretty glasses. Any tall wine glass will work great. Clear ones will show off the colorful fool.
Take your set aside fruit and put a few berries in the bottom of the glass. Then add a half inch to one inch layer of fool. A layer of berries and then a layer of fool. Youíll get the striped affect. If you want to be extra fancy you can hold the glass at an angle and the fool will be tilted in the glass. Top with a final layer of fool and even add a fresh berry on top if you wish. Chill the fool until ready for dinner. If itís going to be more than an hour you might want to cover each glass with a piece of cling wrap so it stay fresh tasting. Serve it to each guest with a dessert spoon.
Leftover fool is even good the next day on pancakes or French toast!
Enjoy. Cheers! Zola
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