Raspberry Fool

The simplest of dessert recipes, the fool is a forerunner of ice cream. Try this with any other berry.

• 1 pound raspberries (preferably fresh)
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 1/2 cups heavy cream

METHOD

Mash berries with a potato masher. Press through a sieve to remove seeds. Sprinkle sieved fruit with 1/4 cup sugar. Stir to combine.

Mix together remaining sugar, vanilla and cream. Whip just to the point of stiffness. Do not whip to peaks - this is to aerate and make firm, not to stiffen.

Fold fruit into cream. Put into individual serving dishes and refrigerate for 3 hours before serving.

Serves: 4

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