Raspberry Fool
Print This Recipe
INGREDIENTS 4 cups raspberries, about 1 pint
2 tablespoons red currant jelly
3 tablespoons orange juice
1/4 cup confectioners' sugar
1-1/2 cups heavy cream
1/4 cup dairy sour cream
1/3 cup honeyCombine the raspberries, red currant jelly, orange juice and confectioners' sugar in the container of a food processor or electric blender. Whirl until the mixture is puréed. Press the purée through a fine strainer with the back of a spoon, and discard the seeds. Refrigerate the strained purée until it is chilled, about 2 hours.
Combine the heavy cream and the sour cream with an electric mixer in a small bowl. Beat until soft peaks begin to form. Gradually beat in honey until stiff peaks form. Gently fold the raspberry purée into the whipped cream.
Transfer the raspberry fool to a decorative serving bowl, and serve it immediately.