1(12-ounce) package frozen raspberries (thawed but cold)
2teaspoonsfresh lemon juice
⅔cupsugar(divided)
1 ½cupsheavy cream
Fresh berries (to serve; optional)
Instructions
Puree the raspberries with the lemon juice and 1/3 cup of the sugar in a blender or food processor.
In a medium bowl, whip the cream with the remaining 1/3 cup sugar just until it holds stiff peaks. Gently fold in the raspberry mixture, starting with 1/4 of the mixture, then folding in another 1/4, then folding in the remaining half very gently. Adding the whipped cream slowly helps keep the mixture light and fluffy.
Scoop the mixture into 6 6-ounce cups, filling each partway full. Serve immediately or refrigerate for up to 4 hours. Top each serving with berries, if desired.
Notes
Don’t over-beat the whipped cream, or it will turn into butter. Stop just when you reach the stage where the peaks of the cream stand up when you pull away the whisk from the bowl and barely curl over at the tips.
Adding the whipped cream slowly helps keep the mixture light and fluffy.
This can be refrigerated for about 4 hours before serving. Try freezing the fools for a frozen fool variation.