Raspberry fool

Raspberry fool is an incredibly simple and delicious traditional British dessert. It has a fantastic balance of luscious creaminess and sweet-tart fruitiness. Think of it a bit like a mousse, but easier, and so worth making soon.

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The dessert fool, as opposed to being one as a person, is something I grew up with and have always loved. Sometimes we'd buy it, sometimes we'd make it at home, but either way it was just my kind of dessert - fruity and not too sweet. 

Not being in the UK any more, it's definitely not really an option to buy any more, but I do make them now and then, such as the rhubarb fool I shared here before. The kids are always happy to enjoy them too, and this raspberry version is definitely one we all love.

What is a fruit fool?

A fruit fool is a traditional British dessert, originally spelled as "foole" but later shortened. It's essentially a mix of pureed fruit and either custard or whipped cream. Similar to a mousse, but simpler since it doesn't need to set.

The dessert can be traced back to the 17th century and potentially further back still. Some believe the name comes from the French "fouler" meaning "to crush" or "to press", which would make some sense given how you prepare the fruit. Though others disagree since apparently fool and trifle were sometimes used interchangeably.

Whatever the name origin, the idea of the dish has been around some time. Gooseberry fool seems to have been probably the first kind to become popular, but versions using berries or apple have also been around a while.

Using custard is likely the original style - and I do still love it that way with gooseberry - but now using whipped cream is more common. Whipping cream was difficult in the 17th century kitchen, so even when  cream was used, it was probably not whipped. With modern tools, though, making a fool is quick and easy. And delicious whichever version you try.

Making the raspberry puree

Raspberry fool takes slightly longer than some other versions as raspberries are very seedy and so it's best to strain them. However, it's still easy and overall relatively quick.

I recommend using fresh raspberries for this, though you can also use frozen berries if you can't get good fresh berries. The flavor is going to come through, so you want them to have a good flavor. It's worth tasting one to see how sweet they are incase you want to adjust the sugar.

Cook the raspberries briefly with the sugar and lemon to break up the fruit. The lemon helps bring out the flavor in the berries, similar to how you add it to many jams (like strawberry raspberry jam). While you don't need a lot of sugar, a little helps balance berries' slight tartness.

You aren't looking to make a jam, so you don't want the mixture to thicken much, if at all. Just cook a few minutes to help the berries break down a little so the seeds separate more easily.

Once the raspberries are broken up and a little darker in color, strain the mixture to remove the seeds. Let the puree cool completely - you can make it ahead of time and refrigerate for a day or two, if you like.

Making raspberry fool

Once your fruit puree is ready, you then need to prepare the cream and combine the two. Whip the cream until soft peaks form, or slightly more if you prefer. You can either use all double cream (US: heavy whipping cream) or, as I suggest here, use part yogurt that lightens it a little. Some people choose to add a little icing/powdered sugar to sweeten the cream, but personally I don't feel it's needed.

Next, you gently fold the raspberry puree into the cream. Do this carefully as it's nice to have a pretty ripple of color rather than completely mixed through. I like to hold back just a little of the raspberry to drizzle in the bowls or glasses as I am filling them. 

Once you have transferred the mixture to serving dishes, refrigerate them a couple hours to help them firm up. It won't fully set like a mousse as there's no added setting ingredient, but it will be a bit less runny. Plus, it makes this a great make ahead dessert.

You can enjoy these just as they are and they'll be delicious, but it also works well with a piece or two of crisp shortbread on the side. 

Raspberry fool is such a wonderfully simple combination of fruit and cream, yet it feels that bit special. The bright color, smooth texture and delicious mix of creaminess and sweet-tart raspberries is so good. It's a perfect summer dessert, pick-me-up treat, or any excuse you want to find.

Try these other berry desserts:

• Rote Grütze (an easy berry dessert of thickened fruit sauce often served with vanilla custard)
• Strawberry mouse (another delicious fruit and cream dessert)
• Swedish blueberry soup (yes, a sweet soup! Easy and a wonderfully comforting treat)
• Plus get more dessert recipes and British recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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