The simplest of dessert recipes, the fool is a forerunner of ice cream. Try this with any other berry.
- 1 pound raspberries preferably fresh
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups heavy cream
Mash berries with a potato masher. Press through a sieve to remove seeds. Sprinkle sieved fruit with 1/4 cup sugar. Stir to combine.
Mix together remaining sugar, vanilla and cream. Whip just to the point of stiffness. Do not whip to peaks - this is to aerate and make firm, not to stiffen.
Fold fruit into cream. Put into individual serving dishes and refrigerate for 3 hours before serving.