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 Sept. 8
Temperatures are headed down to normal. The rest of the month kicks off fall planting season:
* Harvest tomatoes, peppers, squash, melons and eggplant.
* Compost annuals and vegetable crops that have finished producing.
* Cultivate and add compost to the soil to replenish its nutrients for fall and winter vegetables and flowers.
* Fertilize deciduous fruit trees.
* Plant onions, lettuce, peas, radishes, turnips, beets, carrots, bok choy, spinach and potatoes directly into the vegetable beds.
* Transplant cabbage, broccoli, kale, Brussels sprouts and cauliflower as well as lettuce seedlings.
* Sow seeds of California poppies, clarkia and African daisies.
* Transplant cool-weather annuals such as pansies, violas, fairy primroses, calendulas, stocks and snapdragons.
* Divide and replant bulbs, rhizomes and perennials.
* Dig up and divide daylilies as they complete their bloom cycle.
* Divide and transplant peonies that have become overcrowded. Replant with “eyes” about an inch below the soil surface.
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