You’d be a fool to pass up this dessert. With only three ingredients, it’s simple, quick, and delicious. It’s easily doubled for a crowd, like when Mary Ellen and her crew come over for dinner!
By Elizabeth Savoie Dronet
Ingredients
2 cups raspberries
1 cup heavy cream
1/4 cup sugar
Method
- Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
- In a mixing bowl or kitchen aid mixer, whip cream with sugar to stiff peaks. (To cool the bowl down before adding the cream, swirl some ice cubes around in it then toss them out.) Gently fold in raspberry puree by hand with a spatula. Spoon into bowls or glasses, topping or layering with remaining 1/2 cups raspberries.
- Cover; refrigerate at least 1 hour or up to overnight.
For my Desserts and Cocktails Christmas party, I served this Raspberry Fool in shot glasses with small spoons. Pipe the mixture into the glasses for a clean look.
Savoie Secrets: It's a Family Recipe 