Recipes

Yogurt Raspberry Fool

Aya Brackett

Aya Brackett

Makes
4 to 6 servings

Time
20 minutes

The easiest mousse ever and a perfect treatment for raspberries, which require no cooking at all to be ten- der. The yogurt adds a really nice tanginess. A fool can be made with any soft, ripe fruit—most you won’t even need to strain after puréeing—in the same way.


INGREDIENTS

3 cups fresh raspberries
1 ⁄ 2 cup confectioners’ sugar, plus more if needed
1 / 2 cup cream, very cold
1 tablespoon granulated sugar
1 cup plain yogurt

INSTRUCTIONS

1. Purée about one-third of the raspberries in a blender with 1 ⁄ 4 cup of the confectioners’ sugar. Force the purée through a fine-meshed sieve to remove the seeds. Taste; the purée should be quite sweet. If not, add a little more sugar.

2. Set aside a few berries for garnish and roughly mash the remaining berries just until they’re broken up. Toss with the remaining 1 ⁄ 4 cup confectioners’ sugar.

3. Beat the cream with the granulated sugar until it holds soft peaks. Fold in the yogurt. Beat in the raspberry purée, then fold in the sugared berries and any juices. Taste and add more confectioners’ sugar if necessary. Garnish with the whole berries and serve immediately. Or cover and refrigerate for no more than 2 hours.

Recipe from How to Cook Everything: Completely Revised 20th Anniversary Edition

 

DessertMark Bittman