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Raspberry Fool
Provided by:
Ree Drummond, The Pioneer Woman
Ingredients:
- 3 c. Raspberries, Plus A Few More For Serving
- 1/4 c. Sugar
- 3 tbsp. Raspberry Liqueur (or You May Just Use Water)
- 2 c. Cold Heavy Cream
- 1/2 c. Powdered Sugar
- 8 whole Vanilla Wafers (or Other Cookie)
- Fresh Mint Sprigs, For Garnish (optional)
Directions:
In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.
Whip the cream with the powdered sugar until soft peaks form.
Mash the raspberries with a fork until all the liquid and fruit are mashed together.
Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!
Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.
Serve in pretty glasses with crumbed cookies on top!
***Best if made right before serving.
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