Raspberry Fool
This raspberry fool is my new very favorite summer dessert. What’s not to love about sweet vanilla bean whipped cream with swirls of sweet & tart raspberry coulis? This dessert is light, airy and SO delicious! I used half a vanilla bean in my whipped cream because I had one on hand but vanilla extract would work just fine. I also used fresh raspberries but frozen would work just as well. I prepped the coulis earlier in the day so it could cool down completely before making the rest of the recipe. My whole family thought this raspberry fool was a winner!
How to Make a Raspberry Fool
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.
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.
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). Gently scrape the seeds from the inside of half a vanilla bean pod and place them into the whipping cream. Using a hand beater, mix on high until the whipping cream has stiff, firm peaks and is thick and creamy, not clumpy.
To assemble the raspberry fools, gently spoon 1/2 of the cold raspberry coulis into the whipped cream. Fold 3-4 times so there are thick streaks of the raspberry coulis remain visible.
Divide the raspberry fool mixture between 4 bowls or decorative glasses. Drizzle with the remaining coulis and top with a few raspberries and a sprig of mint, if desired.
Serve immediately, or refrigerate for 1 hour to allow flavors to blend.
Equipment
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
- 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.
- 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.
- 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).
- 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.
- 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.
- Divide the raspberry fool mixture between 4 bowls or decorative glasses.
- Drizzle with the remaining coulis and top with a few raspberries and a sprig of mint, if desired.
- Serve immediately with extra coulis on the side, or refrigerate for 1 hour to allow flavors to blend.
Absolutely irresistible with those summer berries and chantilly cream!
Fools are great! (Mrs KR says I should know!) Perfect summer desserts. Your raspberry one looks awesome. Thanks!
Raspberries are a favorite and this looks like a delicious dessert.
This is what I want to eat for dessert every night!
Delicious way of using raspberries!!
while i’ve been a fool many times, i’ve never made one or eaten one! crazy, since there’s nothing i wouldn’t enjoy about this dish!