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Ingredients
- 1/2 pint raspberries (6 ounces)
- 3 to 4 tablespoons sugar, preferably superfine
- 1 cup heavy cream, chilled
Method
- In a bowl, using a fork, crush the raspberries with 2 to 3 tablespoons of the sugar.
- Whip the cream with the remaining 1 tablespoon sugar until stiff peaks form.
- Gently fold in the crushed berries; leave some streaks.
- Cover the fool and refrigerate until serving time.