Raspberry Fool

Dating back eons to Britain, a fool is traditionally made by stirring a stewed fruit compote into a custard. Today fools are made with clouds of whipped cream instead of the traditional custard, and the fruit is typically uncooked, making it a great choice on warm days when you don’t want to turn on the oven.

In this recipe, crumbled shortbread cookies add a bit of texture; you could substitute other crushed cookies, like biscotti or amaretti, if you prefer. Similar to the trifle or parfaits we love in the South.

Directions:

One Half a packages of shortbread or favorite cookie. Double if you wish to place some between each layer.

Combine 2 cups (1/2 lb./250 g) of the raspberries and 1 Tbs. of the sugar in a blender and puree until well combined. Set aside.

In a large metal bowl, whip the heavy cream until soft peaks form. Add the remaining 1 Tbs. sugar and whip until stiff peaks form. Set aside. Note You may also use 1 large tub of frozen whipped topping instead.

Assemble the parfaits in wineglasses, Mason jars or juice glasses. Divide half of the whipped cream or frozen topping (thawed) evenly among the glasses, followed by half of the raspberry puree.

Top with the cookies, dividing them evenly, and the remaining whipped cream and raspberry puree, again dividing them evenly. Scatter the remaining 1 cup (1/4 lb./125 g) raspberries on top. Serve immediately. Serves 4.

Note: you may double the crumbled cookies so you can place between layers and on top. You may substitute any of your favorite fruit or berries pulsed in a food processor for the raspberries. This is a fast, easy, dessert that you can get as creative as you wish.