Raspberry fool is a classic English dessert and it's simple to make. Fresh raspberries are layered with yogurt cream and raspberry sauce, then topped with crumbled shortbread cookies. It's a crowd pleaser!
more raspberries and blueberriesto garnish (optional)
1cupheavy whipping cream
4tbspplain yogurtor creme fraiche
To make the raspberry sauce, combine raspberries, sugar, lemon zest, and lemon juice in a pot and heat through until sugar dissolves stirring occasionally.
Crush the raspberries coarsely with a spoon; set aside to cool and chill in the refrigerator until ready to use.
To make the yogurt cream, combine heavy whipping cream, yogurt (or creme fraiche), sugar, and vanilla extract in a mixing bowl. Beat them on high speed until soft peaks form. Be careful not to over-beat the cream.
To assemble, put raspberry sauce on the bottom of glass, then top with raspberries and cream. Repeat the layer and finish with fresh raspberries/blueberries) and crumbled cookies on top. Serve immediately.
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