Raspberry Fool

Name: Raspberry Fool
Total time: 20 min
Ingredients: 2 to 3 cups raspberries; 1/2 cup superfine or confectioners’ sugar, plus 1 tablespoon sugar, plus more if needed; 1 cup cream, preferably not ultra-pasteurized

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Makes 4 to 6 servings 1x

Time 20 minutes

Units Scale

Ingredients

2 to 3 cups raspberries
1/2 cup superfine or confectioners’ sugar, plus 1 tablespoon sugar, plus more if needed
1 cup cream, preferably not ultra-pasteurized

Instructions

Purée about one-third of the raspberries in a blender with 1/4 cup of the sugar. Force the purée through a sieve to remove the seeds. Taste; the purée should be quite sweet. If not, add a little more sugar.
Toss the remaining berries (saving a few for garnish) with the remaining 1/4 cup sugar. Beat the cream with 1 tablespoon sugar until it holds soft peaks. Beat in the raspberry purée, then fold in the sugared berries. Taste and add more sugar if necessary. Garnish and serve immediately or refrigerate for up to an hour.

— Recipe from How to Cook Everything