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.

Raspberry Fool

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Course: Dessert

Cuisine: British

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Blender
• Hand mixer

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. 

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