Fruit fools originated in England. They pair various fruits with whipped cream.
Raspberries tint this fool a soft pink, while melted white chocolate enriches the cream to make a dessert that is suitable for informal and formal occasions. The fool can be made and served in individual glasses or in one large bowl, and it can be put together up to 1 day in advance. The recipe doubles easily.
- 4 ounces white chocolate, coarsely chopped
- 2 cups cold heavy (whipping) cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries, plus several for garnish (do not use frozen)
Have ready 6 stemmed glasses; large martini glasses work well.
Heat the white chocolate in a large, heatproof container set over, but not touching, the water in a saucepan, which should be barely bubbling over medium to medium-low heat; stir until it is melted and smooth. Reserve about 2 tablespoons of the melted white chocolate; scrape the remaining amount into a large bowl.
Pour the heavy cream into the large bowl of a stand mixer, or use an electric hand-held mixer; beat for 1 to 2 minutes on medium-high speed, then stop to add the confectioners' sugar and vanilla extract. Beat for 1 to 2 minutes, until firm peaks form.
Transfer about 1 cup of the whipped cream to the large bowl with the white chocolate; whisk until smoothly blended. Whisk in 1 cup of the raspberries, crushing them slightly; the mixture will turn pink. Use a rubber spatula to fold in the remaining whipped cream, then gently fold in the remaining 1 cup of whole raspberries.
Divide the fool among individual glasses and scatter equal amounts of the raspberries on each serving, as a garnish. Drizzle a teaspoon of the reserved white chocolate on top of each serving. Serve cold.
From cookbook author Elinor Klivans.
Tested by Bonnie S. Benwick.
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