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TEST KITCHEN APPROVED

Rose and Raspberry Fool

Name: Rose and Raspberry Fool
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 2 cups fresh or frozen raspberries; 6 tablespoons sugar, divided; 1-1/2 cups heavy whipping cream; 1 teaspoon rose water; Fresh mint leaves

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Carolyn Eskew, Hillsboro, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 18, 2023

I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. —Carolyn Eskew, Dayton, Ohio

TEST KITCHEN APPROVED

Rose and Raspberry Fool

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Yield:8 servings

Prep:15 min

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Ingredients

2 cups fresh or frozen raspberries
6 tablespoons sugar, divided
1-1/2 cups heavy whipping cream
1 teaspoon rose water
Fresh mint leaves

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Directions

1
In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours.

2
In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and the rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.