Happy April Fool's Day! In honor of the holiday (and to help us all forget about this very unwelcome April 1st weather), I bring you mini raspberry fools! A fool is basically a mixture of whipped cream and fruit. It's very simple to make and is the perfect after-dinner treat. I can't believe I've never made one before.
The recipe below makes two teeny tiny servings that you can present in shot glasses. I love these Strauss glasses from Crate & Barrel. (Of course then you'll need these tiny spoons too.) You can also double or triple the recipe and make full-size desserts, but I like the idea of just a couple sweet bites to follow a meal.
Mini Raspberry Fools (inspired by tons of other fool recipes)
Ingredients
1/4 cup fresh raspberries (plus more for garnish if desired)
1 teaspoon granulated sugar
1/4 cup heavy cream
2 teaspoons confectioners' sugar
1/4 teaspoon vanilla
Fresh fruit for serving, optional
Preparation
Pulse raspberries and granulated sugar together in small food processor or nut chopper. Let macerate for at least 10 minutes.
Meanwhile in bowl of stand mixer fitted with whisk attachment, whip cream on medium speed, adding confectioners' sugar and vanilla while whipping, until soft peaks form. (This is such a small amount of cream that you need to watch it closely or you might over-whip it.)
Transfer a little less than half of the whipped cream to small bowl.
Fold the macerated raspberries into the remaining whipped cream. (You can fold very lightly and leave swirls in the mixture if you want.)
Divide the raspberry cream between two small glasses or dishes.
Top the raspberry cream with the reserved whipped cream, and garnish with a raspberry.
Chill for about 30 minutes. Serve with fresh fruit, if desired.
Have you ever made a fool? Do you play pranks on April Fool's Day?
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