I’m amazed people don’t eat fools more often. My brother Rory O’Connell, who gave me this recipe, says this is one of those recipes that somehow is much greater than the sum of its parts. Three simple ingredients produce a rich and luscious result.–Darina Allen
LC Fresh Or Frozen? Note: When raspberry season is nigh, cookbook author Darina Allen relies on uber fresh raspberries, though she’s also made it countless times with frozen berries and actually find the flavor to be accenuated as a result. You really can’t go wrong, fresh or frozen.
Active time: 10 minutes | Total time: 10 minutes, not including resting or chilling
Irish Raspberry Fool Recipe
Ingredients
| metric conversion- 1 pound raspberries (fresh or frozen)
- 1/2 to 1 cup superfine sugar (if you don’t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery)
- 2 cups whipped cream
Directions
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- 1. Spread the raspberries in a single layer on a dish, sprinkle with the sugar, and set aside for 1 hour. If you’re using frozen berries, this should be ample time for them to defrost.
- 2. Purée the fruit in a blender, then pass it through a strainer set over a bowl to remove the seeds. Gently fold the whipped cream into the strained purée, going lightly if you want to create a “swirly” effect. The fool is now ready to be served or can be chilled for serving later.
Hungry for more? Chow down on these:
- Strawberry-Rhubarb Fool from Pinch My Salt
- Blueberry Raspberry Pudding Cake from Lisa's Kitchen
- Summer Pudding from Leite's Culinaria
- Zabaglione with Summer Fruit from Leite's Culinaria
Irish Raspberry Fool Recipe © 2009 Darina Allen. Photo © 2009 Peter Cassidy All rights reserved.
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This looks absolutely delish!!
[Kim Vengler] 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.
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.