Recipe: Fresh raspberry fool with a rosy twist
This cool and pretty dessert is called a "fool" but the ease of making it is no joke. Debbie Arrington
A “fool” is one of the first desserts I learned to make, taught to me by my grandmother. It didn’t involve turning on the stove, so it was a good introduction. (And I got to use the mixer!) Plus I loved the name.
Fruit fools are sort of foody puns; the idea is to create something that looked “special enough for company,” but that could be put together quickly with ingredients on hand.
What better dessert for Father’s Day than a foody pun that kids can make?
I still use my grandmother’s parfait glasses, but this layered dessert works in mason jars or juice glasses, too – anything see-through so the colorful layers can be appreciated.
Rose syrup adds a subtle, fragrant note and its light pink color complements the raspberries. Grenadine and simple syrup work just as well as do fruit-flavored syrups.
Remember to gently fold the fruit into the whipped cream to maintain the stripes of pink, red and white.
Fresh raspberry fool
Makes 4 servings
Ingredients:
1 cup fresh raspberries
3 tablespoons rose syrup (see note)
1 cup heavy whipping cream
¼ cup sugar
1 teaspoon vanilla extract
1 sugar cookie or similar, crumbled
Instructions:
Rinse berries; save out a few berries for garnish. In a bowl or large measuring cup, combine berries with rose syrup. (See note.) Set aside.
In a mixing bowl (with a hand mixer on medium speed) or a food processor, combine whipping cream, sugar and vanilla; whip until soft peaks form (only 1 or 2 minutes).
Transfer whipped cream to a medium bowl.
With a fork, mash the raspberries. Gently fold half of the raspberry mixture into the whipped cream. Only stir once or twice.
In a parfait glass or similar, scoop 1 tablespoon of the fruit puree. Top with 2 tablespoons of the whipped cream mixture. Then, top with another tablespoon of fruit puree and 2 more tablespoons of the whipped cream mixture.
Top with cookie crumbs and raspberry garnish. Serve cold.
(Dessert may be assembled in advance and refrigerated.)
Note: Grenadine, other fruit syrup or simple syrup may be substituted for rose syrup.
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Garden Checklist for week of Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
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