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Raspberry Fool
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Description
Sweetened whipped cream with raspberry puree.
Ingredients
- 1-½ cup Heavy Cream
- ¼ cups Powdered Sugar
- 1 teaspoon Vanilla
- 1 pint Raspberries
Preparation
Using an electric mixer whip the heavy cream on medium high speed until you get soft peaks. Mix in powdered sugar and vanilla. Do not over mix or it will curdle and turn to butter.
Place all but a few raspberries in a food processor. Puree until almost smooth. You don’t want soup, but you don’t want huge chunks either.
Fold the raspberries into the cream. Serve in a glass and top with the reserved raspberries. Makes 4 servings, approximately 4-5 ounces each.
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2 Comments
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Erin on 9.18.2011
They can be refrigerated for 2 hours – I think you could probably do 12 hours ahead of time if you wanted to. Hope you enjoy them!
Sherry Paar on 9.17.2011
Could I refrigerate these for two hours before serving or do they need to be served right away?