Raspberry Fool Dessert Recipes

Steps:

• Process 1 1/2 cups raspberries in a food processor until smooth. Using a rubber spatula, press through a sieve set over a bowl; discard solids.
• In a mixing bowl, whip cream with sugar to stiff peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with remaining 1 1/2 cups raspberries.
• Cover; refrigerate at least 1 hour or up to overnight.

Steps:

• In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled. , In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture. Spoon into dessert dishes.

Steps:

• Add the raspberries to a bowl, sprinkle over the granulated sugar and raspberry liqueur and let steep 10 minutes.
• Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the raspberries with a fork, and then fold them into the cream.
• Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole raspberry!

Steps:

• Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
• Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
• Whisk in the confectioners' sugar.
• Stir in the remaining raspberries.
• In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
• Chill, covered, for at least 1 hour.
• Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.

Steps:

• Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator for at least 4 hours, and up to 1 day. Discard the liquid and set the thickened yogurt aside.
• Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in the remaining raspberries.
• In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the yogurt. Fold in the raspberry mixture.
• Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.

Steps:

• Whisk 300ml double cream with 40g demerara sugar until soft peaks form, then fold in 25ml whisky.
• Layer the whisky cream in glasses with 40g toasted oats and 200g raspberries, halved. Top with a good grating of white chocolate.

Steps:

• In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours. , In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.

Steps:

• In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to bowl.
• In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a bowl, pressing on solids. Chill raspberry pur e until cold, at least 1 hour, and up to 1 day.
• In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt. Fold in raspberry purée to create a marbled effect.
• Spoon fool into 4 stemmed glasses. Chill desserts, covered, 1 hour.

Steps:

• In a blender or food processor, blend the raspberries, lemon juice, and sugar. Set aside.
• In a medium-sized mixing bowl, beat the heavy cream and powdered sugar until soft peaks form (it took a few minutes).
• Gently fold the raspberry mixture into the whipped cream. You can partially fold it in so that it has raspberry streaks or you can mix it completely so that it's a pink dessert - either way is great.
• Serve immediately or keep in the fridge for a few hours (this is best served the day of!).
• If desired, top each serving with fresh berries.

Steps:

• In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).
• In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice. In 6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

Steps:

• In a small bowl combine berries (fresh or thawed & drained) and 2 Tablespoons of sugar. Mix until raspberries are covered. Mash raspberries in bowl until they are pureed. You can also use a blender or food processor if desired. Using a hand or stand mixer, pour heavy cream & 1/4 cup of sugar into new bowl. Mix on high until STIFF peaks form. Fold raspberry puree into whipped cream gently. Do not completely mix raspberries in. You want a good balance between WHITE cream and Pink raspberries, almost ribbon like. Spoon into individual serving dishes, cover with saran wrap and chill for 1 hour. Serve chilled with raspberries garnished on top (if desired).

Steps:

• Place the fruit in a saucepan with the sugar and heat gently until the juice runs.
• Cook for 15 minutes. Cool a little then press through a sieve to remove all the seeds. Leave the juices to completely cool
• Whip the cream until stiff. Gently fold the juices into the cream.
• swirl I.to individual glasses/ dishes Chill thoroughly. Top with the whole raspberries and serve with delicate biscuits.