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 accentuated as a result. You really can’t go wrong, fresh or frozen.
Irish Raspberry Fool Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 8 to 10
- 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
- 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.
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Irish Raspberry Fool Recipe © 2009 Darina Allen. Photo © 2009 Peter Cassidy. All rights reserved.