Print Recipe

Raspberry Fool




  • 2 cups fresh or frozen raspberries or strawberries
  • 1/2 cup granulated sugar, halved
  • Splash of sherry, bourbon or rum
  • 1 1/2 cups cream
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  1. Purée fruit with half the sugar in a food processor or blender. Strain out seeds.
  2. Combine purée with spirits.
  3. In a cold bowl with cold beaters, whip the cream and remaining sugar to stiff peaks. Gently fold in fruit purée, leaving streaks.
  4. Spoon into individual dessert glasses or bowls.

Makes 4 to 6 servings.


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