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Raspberry Fool

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.