Tangy Raspberry Fool Food

RASPBERRY FOOL

Steps:

• In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled. , In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture. Spoon into dessert dishes.

RASPBERRY FOOL

Steps:

• Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
• In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
• Cover; refrigerate at least 1 hour or up to overnight.

RASPBERRY FOOL

Steps:

• Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!

TANGY RASPBERRY FOOL

Steps:

• In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
• In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

RASPBERRY FOOL

Steps:

• Puree the raspberries using a blender or food processor.
• Pour the heavy cream into a chilled bowl and, using an electric mixer, beat the cream until it begins to thicken. Stop the mixer, add the sugar, and continue to beat on high until firm peaks form when the mixer is lifted from the cream.
• Gently fold 1/3 cup of the raspberry puree into the whipped cream. Do not mix too well, as you want swirls of the raspberry in the cream.
• Pour a small amount of the remaining raspberry puree into the bottom of 6 martini glasses*. Mound about 3 large tablespoons of the fool onto the puree. (The recipe can be made to this point and chilled before dinner.) Top the fool with the fresh berries and mango and garnish with the mint sprig.

RASPBERRY FOOL

Steps:

• In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to bowl.
• In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a bowl, pressing on solids. Chill raspberry pur e until cold, at least 1 hour, and up to 1 day.
• In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt. Fold in raspberry purée to create a marbled effect.
• Spoon fool into 4 stemmed glasses. Chill desserts, covered, 1 hour.

CHEF JOHN'S FRESH BERRY FOOL

Steps:

• Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
• Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
• Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

RASPBERRY FOOL RECIPE (EASY NO-BAKE DESSERT)

Steps:

• In a blender or food processor, blend the raspberries, lemon juice, and sugar. Set aside.
• In a medium-sized mixing bowl, beat the heavy cream and powdered sugar until soft peaks form (it took a few minutes).
• Gently fold the raspberry mixture into the whipped cream. You can partially fold it in so that it has raspberry streaks or you can mix it completely so that it's a pink dessert - either way is great.
• Serve immediately or keep in the fridge for a few hours (this is best served the day of!).
• If desired, top each serving with fresh berries.

RASPBERRY MANGO FOOL

Steps:

• Blend everything except the heavy cream and schnapps in a blender or food processor, and chill, covered, in a metal bowl in the refrigerator at least 8 hours.
• Whip the heavy cream and schnapps until it forms stiff peaks, and fold it into the fruit mixture.
• Serve immediately.
• Cooking time is chilling time.

RASPBERRY FOOL

Steps:

• In a small bowl combine berries (fresh or thawed & drained) and 2 Tablespoons of sugar. Mix until raspberries are covered. Mash raspberries in bowl until they are pureed. You can also use a blender or food processor if desired. Using a hand or stand mixer, pour heavy cream & 1/4 cup of sugar into new bowl. Mix on high until STIFF peaks form. Fold raspberry puree into whipped cream gently. Do not completely mix raspberries in. You want a good balance between WHITE cream and Pink raspberries, almost ribbon like. Spoon into individual serving dishes, cover with saran wrap and chill for 1 hour. Serve chilled with raspberries garnished on top (if desired).

TANGY RHUBARB FOOL

Steps:

• Line a strainer with 4 layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. , In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled., In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt. , Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.