Raspberry Fool
By: Sheri Wetherell
Published: Saturday, February 13, 2010 - 8:20am

Ingredients




3 cups raspberries, fresh or frozen
1/2 cup  sugar 
1 teaspoon Chambord
1 teaspoon lemon juice
1 1/2 cups heavy cream
mint for garnish

Preparation

1 Gently rinse berries. Set aside a few of the best raspberries for garnish. If using frozen, allow berries to thaw first. 2 In a medium bowl gently toss berries with sugar, liqueur, and lemon juice. Let sit for 20 min.
 3 Put berry mixture in a blender or food processor and whirl until smooth or simply use a large fork to mash them a bit. Set aside.
 4 In a large bowl beat cream until soft peaks form. Gently fold berry mixture into cream until evenly distributed.  5 Spoon into serving dishes (wine glasses work well), top with reserved berries for garnish, if you like, and serve immediately or keep chilled up to 1 hour.