Last month we attempted a high-quality dessert that might had been best for my Recipe of the Month. Unfortunately, the first time we made it, I forgot to get a picture, so I went with my Eggs with Squash Blossoms as a substitute. But it changed into just too proper a recipe no longer to percentage, so that you're getting it now as a bonus recipe.
Last month, our raspberry canes were producing at an first-rate, even ridiculous price. We harvested such a lot of, so rapid, that our ordinary strategies of ingesting them up?Uncooked via the handful or sprinkled on salads?Weren't nearly sufficient to take away them. The obvious issue to do emerge as to put a number of them right into a dessert, which includes a berry crisp?But the climate emerge as so warm that baking didn't appear very appealing.
So I went rummaging through our recipe report on the lookout for a no-bake dessert you may make with sparkling fruit, and I came across this little gem from Mark Bittman: Strawberry Fool. A idiot is an amazingly easy fruit dessert that you make with the resource of folding collectively sweetened, beaten fruit and whipped cream. Bittman fancies it up a hint with the useful resource of pureeing 1/2 of the fruit and leaving the opportunity half of in small chunks, which he says helps it preserve its texture better if you want to keep it for severa hours in the fridge. However, thinking about that our plan was to whip it up and gobble it down right away, we determined to skip all that and make our Raspberry Fool the clean way.
Brian halved the recipe and made a slight extra trade to it, the usage of powdered sugar in the whipped cream because it dissolves higher. So proper here's his final model:
RASPBERRY FOOL
Dump 1 cup fresh raspberries in a small bowl with 3 Tbsp. sugar. Mix together, chopping up the berries with the side of a spoon until they're sort of half-mashed. Put the bowl in the fridge to chill for about half an hour.
In another bowl, combine 1/2 cup whipping cream, 1 Tbsp. powdered sugar, and 1/2 tsp. vanilla extract. Whip this mixture, either by hand or with an electric mixer, until stiff peaks form.
Fold in the chilled raspberry mixture, dish out into two small cups or bowls, and serve. 
This came out a pretty pink shade that was a bit hard to capture in a photograph, but still more impressive was the taste and texture: sweet yet tart, creamy and fruity, and light as a cloud. It was heavenly. If this isn't what angels eat, it must be because they can't grow fresh raspberries up there.
As for whether we'd make it again, that's an easy one: We already have, several times. Amusingly, when we first bought the cream for this, we were a little disgruntled to discover that our local supermarket didn't sell it in cups, only in pints. Since we were only planning on making a half recipe, we figured we'd need to figure out some way of using up an extra cup and a half of cream. But as it turned out, that was no problem at all; we simply made the same dessert three more times over the next two weeks.
Unfortunately, the flood of raspberries we were getting final month has slowed to a trickle, at least for now. So we'll must located this recipe away for a while, though we can likely destroy it out yet again when our fall crop of raspberries is available in. But even though we decide at that point to go along with a warmness dessert greater appropriate for cold weather, we are going to honestly be making this all over again next summer season, and each summer season as long as our raspberries keep generating.
Plus, now that we've got discovered the approaches of foolery, we are going to likely be trying this dessert with exceptional styles of fruit as well. Bittman says it really works with any kind of easy fruit, so we ought to try it with different styles of berries, peaches, or maybe plums, if we manipulate to get any off our bushes. (So far, our tries at pruning and spraying haven't been too successful at fending off the brown rot, so it is not looking promising.) I even determined a couple of recipes for rhubarb fool on the BBC Recipes internet site on-line, and we've truely got no shortage of that. In truth, given that our rhubarb starts offevolved offevolved producing so early, it would show really the element for a grain-unfastened dessert subsequent Passover.
