Raspberry Fool

4 to 6 servings

20 minutes

The easiest mousse you can make (and a nice excuse to eat copious amounts of whipped cream). This is a perfect treatment for raspberries, which require no cooking at all to be tender, but a fool can also be made with any soft, ripe (or frozen) fruit (most you won’t even need to strain after puréeing).


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


1. 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.

2. 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

DessertMark Bittman