Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Puree the raspberries using a blender or food processor.

Pour the heavy cream into a chilled bowl and, using an electric mixer, beat the cream until it begins to thicken. Stop the mixer, add the sugar, and continue to beat on high until firm peaks form when the mixer is lifted from the cream.

Gently fold 1/3 cup of the raspberry puree into the whipped cream. Do not mix too well, as you want swirls of the raspberry in the cream.

Pour a small amount of the remaining raspberry puree into the bottom of 6 martini glasses*. Mound about 3 large tablespoons of the fool onto the puree. (The recipe can be made to this point and chilled before dinner.) Top the fool with the fresh berries and mango and garnish with the mint sprig.

*Cook's Note: Any stemmed glass with a wide mouth makes a dramatic presentation.

IDEAS YOU'LL LOVE

Raspberry Crumble Bars

Recipe courtesy of Ina Garten

Raspberry Prosecco Tulip

Recipe courtesy of Giada De Laurentiis

Blackberry Raspberry Pie

Recipe courtesy of Giada De Laurentiis

White Chocolate Raspberry Cheesecake

Recipe courtesy of Ree Drummond

Meringues with Cassis and Raspberries

Recipe courtesy of Ina Garten

Plum Raspberry Crumble

Recipe courtesy of Ina Garten

Raspberry Coulis

Recipe courtesy of Sara Moulton

Raspberry Crumble Bars

Recipe courtesy of Anne Thornton

Chocolate-Raspberry Layer Cake

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking