Darina Allen | Forgotten Skills of Cooking | Kyle Books, 2009 | Serves 8 to 10
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.
When in season I use fresh raspberries, but this fool is also excellent made with frozen berries—I haven’t quite decided if it is actually better with the latter, as the flavor of the berries seems to be accentuated when frozen ones are used. Any leftover fool can be frozen to make ice cream. —Darina Allen
convert Ingredients
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
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Method
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.
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.