Years and years ago I discovered the concept of “fools” on an issue of Bon Appétit. I tried out the recipe back then and loved it. Later, I modified it a bit and have since shared it with my mom. It has become one of our favorite go-to-desserts, as it is pretty much guaranteed to please crowds and it’s -no pun intended- almost foolproof.
So what is a “fool”? According to the recipe, “The term fool probably comes from the French fouler, meaning “to crush,” since you crush or puree the fruits to prepare it.
It can be made with pretty much any berry.
Yield: 12 servings
- 3 12-ounce packages frozen unsweetened raspberries, thawed
- 1/2 cup Grand Marnier or other orange liqueur * (see substitution ideas below)
- 2 1/4 cups chilled whipping cream
- 2 cups raspberry yogurt
- 1 1/3 cups sugar
- 1 c fresh raspberries, for garnish
- Take half of the thawed raspberries and puree them in a blender or food processor with the Grand Marnier. Strain them in a large bowl and chill. Discard the seeds.
- Take the other half of whole thawed raspberries and drain them, but do not puree them. Chill.
- Whip the chilled cream and sugar in a bowl with an electric mixer (or use a stand mixer if you have one) until it forms firm peaks.
- Slowly add the yogurt, along with the processed paste and the whole berries you had set aside. Carefully fold it all so it’s mixed well.
- Spoon mixture into your serving glasses or goblets. Chill for at least 30 minutes before serving.
To serve, garnish with the fresh raspberries. I didn`t have any, so I used strawberries and put a little meringue also 🙂
If you don’t have Grand Marnier or don`t want to have alcohol in the dessert, you can substitute it with the zest of one orange plus about 1/4 cup of freshly squeezed juice. Add the juice instead of the Grand Marnier to the berries before pureeing them and the zest to the cream as it’s getting whipped. Taste it as you go. You want the hint of the orange to complement the berries, not overpower them. If you feel it needs more flavor, add more zest.