I make a lot of homemade whipped cream for my dessert recipes or just to use with fruit. This is my recipe for fruit fools – this time I’ve used raspberries, but see my post on blackberries also. I think fools are the perfect recipe for when you have leftover whipped cream from another recipe. Homemade whipped cream will stay for a day in the fridge in an airtight container but you will need to re-whip it just enough to get it perky again. Then just follow the instructions for the fruit and you have another dessert in minutes …
The “Fool” is a classic British dessert that is ridiculously simple to make and is a beautiful dessert. Plus, I don’t think there is much better than homemade whipped cream, so I’m a sucker for this dessert. You can make just about any kind of fruit fool – strawberry, blackberry, kiwi, raspberry, etc and you can use either fresh or frozen fruits. Depending on the sweetness of your fruit, you’ll want to taste as you cook so you can adjust the amount of sugar you use.
Speaking of sugar, you can use any type of granulated sugar you like – regular, superfine (bakers) or confectioners (powered) sugar. Adjust the amount based on your sweetness preference. Feel free to add a dash of vanilla if you want a bit of that as well.
- 1 cup whipping cream
- 1 tbsp. granulated or confectioners (powered) sugar
- 1 cup frozen or fresh raspberries (plus a dash or two of sugar to sweeten)
- In a saucepan, heat about 1/4 cup water with your berries. Cook until soft enough to mash with a potato masher, mash until fruit is smooth. Add a dash or two of sugar to sweeten. If you want to experiment with other flavors you can also add a tbsp. of honey or your favorite jam in place of the sugar. Cook a few minutes until the water is evaporated and you have a fruit puree.
- With an electric mixer, beat your cream and sugar in a large bowl until soft peaks form into whipped cream. Be careful not to over-beat so that the cream starts to look curdled.
- Scoop whipped cream into a glass or bowl, then add puree, repeat and then with a chopstick or similar instrument, swirl your cream and fruit together.
Recipe source: Original
Time: 10 minutes