- Dish type
- Fruit desserts
- Berry desserts
- Raspberry desserts
I love making this refreshing dessert in summer when fresh raspberries are in season! It only has 3 ingredients and the presentation is just fabulous.
51 people made this
- 200g fresh raspberries
- 200ml chilled double cream
- 3 tablespoons caster sugar
- fresh mint leaves, to garnish
MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min
- Puree raspberries in a food processor until smooth. Pass the puree through a sieve if you would like to remove seeds and set aside.
- Beat double cream with sugar with an electric mixer until soft peaks form.
- Into 4 Champagne flutes or 8 tall shot glasses, fill base with 1 heaped teaspoon of raspberry puree. Add 1 tablespoon of cream on top. Repeat layers, finishing with cream.
- Garnish with fresh mint leaves and chill in the fridge for at least one hour, or until serving.
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1 1/2 cups vanilla nonfat yogurt
One 10-ounce package frozen unsweetened raspberries, thawed
1/3 cup confectioners’ sugar
1/ 4 cup well-chilled heavy cream
4 ladyfinger cookie.
Place the yogurt in a strainer lined with a paper towel and let it drain and thicken in the refrigerator for at least 4 hours and up to 1 day. Discard the liquid and set the thickened yogurt aside.
Process half the raspberries in a food processor until smooth. Transfer the puree to a fine mesh strainer and strain it into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners’ sugar. Stir in the remaining raspberries.
In a chilled medium bowl, whip the cream with an electric mixer until soft peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
Spoon the fool into cocktail glasses and chill, covered with plastic wrap, for at least 1 hour and up to one day. Serve with ladyfinger cookies.
Calories 240 Total fat 7g (Sat fat 4g, Mono fat 2g, Poly fat 0.4g) Protein 7g Carb 40g Fiber 1g Cholesterol 62mg Sodium 85mg
This recipe for Raspberry Fool is the first in our week-long series of recipes that require five ingredients or less to make a fantastic dish! A memorable meal for your family doesn’t always have to translate into a lot of time and effort or a lengthy shopping list! This week, we will be sharing some of our favorite simple-to-prepare recipes where each of the few ingredients packs a ton of flavor into the finished, delicious dish!
My seven-year-old daughter got such a kick out of the name of today’s recipe – a fool! This classic British dessert dates back to the sixteenth century when puréed, stewed fruit (typically gooseberries back in those days) was folded into sweet custard. The more modern versions, like our recipe, replaces the custard with whipped cream, and just about any kind of mashed or puréed berry or other soft fruit can be used!
According to the Joy of Baking, although British in origin – the name fool is believed to originate from the French word “fouler” which means “to mash” or “to press” – and that is exactly what we did with the raspberries used in this recipe!
We used thawed, frozen raspberries (fresh may be used when they are in season) and mashed them into a purée with the back of large spoon along with a little bit of sugar. Then, we whipped some heavy cream into stiff peaks which was also sweetened with additional sugar. Finally, the raspberry purée was stirred haphazardly into the whipped cream – just enough to see bright, beautiful ribbons of red against the white whipped cream like this:
Spoon the mixture into individual serving dishes, garnish with fresh raspberries if you’d like – and you’re done! How simple is that?
Raspberry fool recipe: How to make Queen's favourite raspberries and cream dessertLink copied
Queen’s former chef shares recipe for perfect tea cakes
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Restaurants and cafes are closed amid lockdown and many Britons have turned to making their favourite dishes at home. Strawberries and raspberries are almost in season and are the perfect ingredient to any British summer dessert.
Former royal chef Darren McGrady worked in palace kitchens for over a decade and over the years was a private chef to Queen Elizabeth II, Princess Diana, Prince Harry and Prince William.
If anyone knows how to cater to the Queen&rsquos tastes its Mr McGrady and he regularly shares some of the most popular royal recipes on his food blog (www.theroyalchef.com.)
St George&rsquos Day is celebrated on April 23 in Britain every year and while the special date has been and gone, Darren McGrady shared a delicious St George&rsquos dessert recipe which can be enjoyed throughout the summer.
Mr McGrady shared his recipe for Frambroises St Georges - delicious dessert made from raspberries, sugar and a lot of cream.
Raspberry fool recipe: How to make Queen's favourite raspberry and cream dessert (Image: GETTY/DELISH)
Raspberry fool recipe: Rasberry fool combines cream, sugar and raspberries (Image: GETTY)
He wrote: &ldquoTo make an authentic Raspberries St George you will need a rectangular dish like the one shown in the picture.
&ldquoThis will make it easier for your guests to identify the Cross of Saint George.
&ldquoBy the way, the Cross of St George is the true flag of England, not the Union flag (Jack) as most everyone supposes.
&ldquoOf course, if you are not feeling compelled to create the English flag, you can assemble the fools in individual balloon wine glasses topped with fresh raspberries, fresh mint and whipped cream.&rdquo
Raspberry fool recipe: Former chef Darren McGrady showed fans how to make the royal favourite (Image: Delish)
Ingredients US Metric
- 1 pound raspberries (fresh or frozen)
- 1/2 to 1 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 2 cups whipped cream
Spread the raspberries in a single layer in a shallow dish or small baking dish, sprinkle with the sugar, and set aside for 1 hour. (If you’re using frozen raspberries, this should be ample time for them to defrost.)
Transfer the berries and any liquid and undissolved sugar to a blender and purée. Then dump the mixture in a strainer set over a bowl and press with the back of a spoon to capture and then discard the seeds.
Gently fold the whipped cream into the strained raspberry purée, stirring just ever so slightly if you wish to create a “swirly” effect. The fool is now ready to be served or can be stuck in the fridge and served several hours later.
Recipe Testers' Reviews
This is a great throw-together dessert. It’s simple to make and calls for only a few ingredients. I like that you can use either fresh or frozen fruit, so you can make this recipe any time of year and the results will be the same. It’s very versatile and almost impossible to mess up. The key is in the mixing: If you want those pretty swirls of fruit purée, do not overmix. I’d even suggest using a knife to swirl as you would a marble cake. I served it in dessert bowls the first time I made it. The next time I layered it with pound cake topped with more fruit purée. It makes a very pretty dessert that way.
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My family has always used BLACK raspberries. It is probably because we could pick them wild where as the red were to be paid for.
Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.
Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.
Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.
How would you rate Strawberry-Raspberry Fools?
So simple, so delicious. My friends devoured their bowls in seconds! The perfect summer dessert, period.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Raspberries and cream is best enjoyed the day you make it, but if you want to prep this raspberry recipe for a picnic or potluck later in the day it should last until then. Just make sure to store your Raspberry Fool in an airtight container in the fridge in the meantime. If the whipped cream becomes too warm, it’ll melt.
Using Frozen Berries for Raspberry Fool
Sure, you could use fresh berries here. But here’s why I used frozen:
- They puree up really easily because they are already kind of macerating in their own juices when you thaw them.
- They were in fact less expensive than fresh berries.
- They are perfect in this recipe, because you want the fruit puree very cold when you fold it into with the whipped cream, and so moving the berries from the freezer to the fridge the night before makes this happen beautifully.
- I had them in the freezer.
Don’t over-beat the whipped cream or it will turn into butter stop just when you reach the stage where the peaks of the cream stand up when you pull away the whisk from the bowl and barely curl over at the tips.
A simple, pretty, 4-ingredient summer dessert that doesn’t require turning on the oven – now that’s beautiful.Tweet This
Don’t feel like you have to blend the berries and the cream fully—a raspberry fool partially folded together with streaks of white and pink is very pretty, and it allow the whipped cram to remain very fluffy.
Finally, I had one left that wasn’t going to get eaten within the handful of hours that a fool should be consumed (it can last a day, but longer than that and it starts to turn soupy. I froze it, and boy was that an absolutely amazing new frozen dessert in my life. Highly recommended.
Other Great Berry Desserts:
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
How to make Raspberry Fool
Take a bowl and add 4 cups of raspberries in it. With the help of a spoon, mash the raspberries a little. Stir in 1/2 cup sugar in the bowl of raspberries.
Take another bowl and add cream and the remaining sugar in it. Whisk the cream and sugar together. Add the raspberry mixture in the cream mixture and stir well.
Take small dessert glasses and spoon the mixture in them. Garnish by adding fresh raspberries on top. Refrigerate and serve chilled.
This is a simple and delicate dessert, easy to make, with few ingredients. Somehow it’s far greater than its parts, combining to give a light yet decadent flavour.
- 375 g raspberries
- 150 g caster sugar
- 1 tbsp lemon juice
- 100 g crème fraîche
- 400 g thickened cream
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: at least 4 hours but better overnight
Place half your raspberries into a small saucepan with the sugar and lemon and give them a gentle mix. Place the saucepan over a medium heat and cook for about 5 minutes or so. At this stage, the raspberries will be starting to break down and you will see some lovely red juices. Set aside in a bowl to cool.
Place the crème fraîche and cream in a mixing bowl and whisk to soft peaks.
Add in the remaining fresh raspberries and combine thoroughly before adding in the cooked berries with their juice. Fold this through gently so it’s a little streaky.
Scrape the mix into a large shallow glass bowl, cover with plastic wrap and transfer to the fridge to set. You can, if you desire, set it into individual glasses or glass bowls.
Let it sit for at least 4 hours however I think it’s best served the next day. This needs no garnish as it’s perfect as is.
• This recipe can be made with a mix of berries but I do prefer the purity of the raspberries on their own.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
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