About Us saturday chef recipe

Raspberry Fool

Original date aired: August 13th, 2011

Overview

A fool makes a lovely summer dessert, especially when we can get wonderful fresh berries at the farmers markets.  Fruit Fool dates back to the mid 14th century where it was first made with gooseberries. 


Ingredients

1 1/2 lb         raspberries 

1/4 cup         honey

Zest and juice of 1 orange

1/2 tsp          vanilla

Pinch of fine sea salt

3/4 cup          heavy cream

2 Tb               granulated sugar


Directions

To make the fool, put the 1lb raspberry, honey, orange zest and juice, vanilla, and salt in a bowl and stir to combine.

Whip the cream and sugar until soft peaks form, either by hand or using an electric mixer on medium speed.

Set aside 1/3 cup of the couli to garnish the dessert, then fold the remaining couli into the whipped cream. Spoon the fool into glasses or dishes and then spoon in some couli over top, then raspberries, then fool, then couli and then garnish with raspberries.

Storage: This fool is best served the day it is made, but any leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.

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