Ingredients with Measurements:
- 1 cup fresh raspberries
- 2 ripe mangoes, peeled and diced
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Blender or food processor
- Electric mixer
- Mixing bowls
- Serving glasses or bowls
Step-by-step instructions:
1. In a blender or food processor, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. Set aside.
2. In the same blender or food processor, puree the mangoes until smooth. Set aside.
3. In a mixing bowl, whisk together the sugar, heavy cream, vanilla extract, and salt until stiff peaks form.
4. Gently fold the mango puree into the whipped cream mixture until fully incorporated.
5. Spoon the mango mixture into serving glasses or bowls, filling each about halfway.
6. Spoon the raspberry puree on top of the mango mixture, swirling it gently with a spoon.
7. Repeat the layers of mango and raspberry until the glasses or bowls are filled.
8. Chill the Mango-Raspberry Fool in the refrigerator for at least 2 hours, or until set.
Time:
Preparation time: 20 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below
Serving size:
Makes 4 servings
Nutritional information:
Calories: 370
Fat: 22g
Carbohydrates: 44g
Protein: 2g
Sodium: 160mg
Sugar: 41g
Substitutions for ingredients:
- You can substitute fresh raspberries with frozen raspberries.
- You can substitute heavy cream with whipped cream or coconut cream for a dairy-free option.
- You can substitute granulated sugar with honey or maple syrup for a healthier option.
Variations:
- You can use different fruits such as strawberries, blueberries, or peaches.
- You can add a layer of crushed graham crackers or cookies for texture.
- You can add a splash of rum or vodka for a boozy version.
Tips and tricks:
- Make sure the heavy cream is cold before whipping to achieve stiff peaks.
- Use a rubber spatula to gently fold the mango puree into the whipped cream mixture to avoid deflating the mixture.
- Chill the serving glasses or bowls before assembling the Mango-Raspberry Fool to keep the layers intact.
Storage instructions:
Store the Mango-Raspberry Fool in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the Mango-Raspberry Fool in clear glasses or bowls to showcase the layers. You can also garnish with fresh raspberries or mango slices.
Garnishes:
Fresh raspberries or mango slices
Pairings:
This dessert pairs well with a glass of sparkling wine or champagne.
Suggested side dishes:
This dessert can be served as a standalone dish.
Troubleshooting advice:
- If the whipped cream mixture is too runny, continue to whip until stiff peaks form.
- If the layers are not holding together, make sure the serving glasses or bowls are chilled before assembling.
Food safety advice:
- Make sure to wash the fruits thoroughly before using.
- Store the Mango-Raspberry Fool in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Fool is a traditional English dessert made with fruit puree and whipped cream. It dates back to the 16th century and was originally made with gooseberries.
Flavor profiles:
The Mango-Raspberry Fool is a sweet and tangy dessert with a creamy texture.
Serving suggestions:
Serve the Mango-Raspberry Fool as a refreshing dessert after a summer meal.
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