Fools Rush In: Raspberry Fools

I don’t suffer fools lightly, but when it somes to desserts, I’ve always been one to dash in head long without considering anything beyond how delicious it is going to taste the moment it touches my tounge. I pity the fool that can’t cast caution into the wind every once in a while and enjoy themselves by indulging in a little dessert. After all “the dessert holiday, aka Valentine’s Day” is right around the corner, so we might as well get ready for that sweet tooth to start buzzing. I know mine is!

So pucker up, buttercup, because these fools are as easy as, well, Sunday morning.

Raspberry Fools

4 cups fresh raspberries
1/3 cup + 2 tablespoons castor sugar
pinch kosher salt
1 tablespoon lemoncello
1/3 cup sliced almonds
2 cups heavy cream
generous ¼ teaspoon vanilla extract

Wash the fruit and pick out any leaves if necessary. Pour the fruit into a large saucepan. Sprinkle 1/3 cup of the castor sugar and the pinch of salt over the fruit. Cook over medium low heat just until the fruit begins to release liquid. You don’t want to break the fruit down.

Remove from the heat and then pour the lemoncello over the raspberries. Shake the pan gently to imitate stirring. Set aside to cool.

In a stand mixer with the whisk attachment whip the cream on low (setting 5 on Kitchen Aid mixers) with the remaining 2 tablespoons of castor sugar until loose folds appear, about 3-5 minutes. Add the vanilla extract and whip for 30 seconds more.

Scatter the sliced almonds on a sheetpan and toast in an oven set to 350°F for 5-8 minutes. The nuts are done the moment you can smell them.

Divide the raspberries into 4 serving dishes. Top with a dollop of the whipped cream. Top with the sliced almonds and serve immediately.

Serves 4

Photos by Knoxy