Spring has sprung and we have been living outside lately enjoying the mild Florida spring weather before the brutal summer humidity hits! Spring always makes me start craving fresh berries. I’ve seen fool recipes floating around for a long time, but I have never actually had one, but raspberries and whipped cream sounded like the perfect dessert to kick off the season!
First things first, I had to look up where the heck the name “fool” came from anyway. Most sources state the dessert got its name from the french word fouler which means to crush or puree. Most traditional fool recipes are made with three simple ingredients: fruit, sugar, and heavy whipping cream. I used four ingredients – I opted for powdered sugar to sweeten the whipped cream as I didn’t want it to be grainy.
I’ve seen a few different methods to making a fool. Some people blend fruit in a food processor with sugar and mix into whipping cream. Others make a warm fruit syrup/puree. Either way, the fruit puree can either be layered or mixed into the whipped cream. I went with a swirled in method in this recipe. My initial plan was to blend it in entirely with the whipped cream, but I didn’t want the whipped cream to break up from the liquid and once I started mixing some of it in, I realized the swirls looked really nice. Plus, the swirled method gives you little pools of raspberry puree and it’s just heavenly honestly!
This dessert was super simple to make and I think it might be my new go-to for summer entertaining!
Recipe Tips and Suggestions:
- I start by making a fresh raspberry syrup on the stove. You can make the syrup in advance. I made it the night before and stored it in the fridge overnight. Either way, plan ahead as you don’t want to mix in warm syrup with the whipped cream. Chilled syrup works best!
- You do need a fair amount of raspberries for this recipe. I used about 24 ounces for 6 servings. You need enough to make the syrup and enough to layer in fresh with the whipped cream.
- After preparing these, I like to let them sit in the fridge for an hour or so. It helps the whipped cream to firm up a bit! You can also make these entirely the night before. I had some leftover and thought they were still really good the next day, but same day tested best.
- Traditional fool recipes use granulated sugar in the fruit puree and with the whipped cream. I prefer to use powdered sugar for a smooth whipped cream.
- Not a fan of raspberries? Switch them up for strawberries, cherries, or blueberries!
- 2/3 cup granulated sugar
- 3/4 cup water
- 24 ounces fresh raspberries, rinsed and divided
- 3 cups heavy whipping cream
- 2/3 cup powdered sugar
- In medium saucepan, add the water and stir in the sugar until dissolved. Heat over medium heat. Stir in the 12 ounces of raspberries (about 3 cups). Bring the mixture to a boil for about 5 minutes. Remove from heat and let cool for 10 minutes. Mash the mixture with a fork. Pour through a fine mesh sieve into a container or bowl. Discard seeds. Cover the syrup and chill for at least 1 hour (or overnight).
- In a large mixing bowl, pour in the heavy whipping cream and the powdered sugar. Beat with a hand mixer or stand mixer until soft peaks form. Use a knife to swirl in about half of the puree, careful not to overmix (it does not need to be fully incorporated!). Gather dessert glasses or dishes. Layer in about a 1/3 cup of the whipped cream, then a teaspoon or two of the puree with fresh berries. Repeat with another layer of whipped cream, berries, and puree.
- Chill the glasses in the fridge for one hour before serving. Cover and store leftovers in the fridge for up to two days.
Amount Per Serving: Calories: 401Total Fat: 23gSaturated Fat: 13gCholesterol: 82mgSodium: 24mgCarbohydrates: 51gFiber: 7gSugar: 39gProtein: 5g