It's only recently that I learned about fool desserts. On a trip last summer to Ireland, I naively asked what a fool was? Of course, the answer was left to interpretation and a few smiles, but what I found was a fluffy, decadent amazingness on many a dessert menu across the United Kingdom.
The term fool, most likely comes from the French "fouler" meaning to crush or to press. The delicate balance between whipped cream and crushed fruit in this dessert, fits the term to a tee.
This recipe uses fresh, seasonal raspberries with the addition of rose water. Rose water adds a delicate floral hint to this otherwise simple sweet and sour flavour combo. I warn you though, rose water is very very strong, so only a little is needed to take this dish from good to wow! Rose water can be found at some grocery stores and shops such as Gourmet Warehouse or at any Middle Eastern grocers.
This dessert is sure to please a crowd and can be made in advance. It's perfect for hot summer evenings when the last thing you want to do it turn on the stove.
Enjoy!
Krista
Raspberry Rose Fool
(makes 6-8 servings)
Ingredients
1 cup heavy cream
1/4 tsp vanilla powder (regular vanilla can be used if you don't have powder)
2 tsp honey, clover or raspberry honey best (I used Jane's Raspberry Honey)
2 cups raspberries (reserve a few for garnish)
zest 1 lemon + juice 1/2 lemon
1/2 cup sugar
pinch of salt
1/4 tsp rose water
Garnish: edible dried rose petals
Method
Over medium heat, combine raspberries, lemon zest and juice, sugar and salt in a sauce pan. Lightly mash ingredients with a fork leaving some whole chunks of fruit to remain. Bring to a boil, then reduce to a simmer until mixture thickens to a jammy consistency, about 10-12 minutes. Remove from heat, add rose water and allow to cool slightly.
Combine and whip cream, vanilla powder and honey in a mixer and beat until a stiff peak forms.
Add 1/3rd of the raspberry mixture into the whipped cream bowl and fold 2-3 times. Add another 1/3rd of raspberry mixture in and fold until streaky or to pink colour liking. Refrigerate until ready to serve.
Use remaining 1/3rd of raspberry mixture to layer with whipped cream/berry mixture when adding to serving glass.
Garnish with reserved whole raspberries and edible rose petals.
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