Hey there, fellow fishermen and fisherwomen! As you know, life out at sea can be challenging, but there’s nothing like a good dessert to boost your spirits. That’s why I’m sharing with you a quick and easy dessert that will knock your boots off!
This dessert is perfect for those days when you’ve been out on the water for hours and you just want a sweet treat to lift your mood. The best part is, that you can use any berries you have on hand. I love using raspberries because they’re tart and sweet at the same time.
Now, don’t be intimidated by the fancy name “Fool.” It’s been around for centuries, and it’s just a fancy way of saying mashed berries and whipped cream. You can even make this dessert ahead of time and keep it in your fridge until you’re ready to enjoy it.
And let’s not forget about the Cardamom Cookies. These cookies are a match made in heaven with the Raspberry Fool. They’re crispy, buttery, and just the right amount of sweet. Plus, they’re so soft that they’ll melt in your mouth.
Trust me, after a long day out at sea, you’ll want to indulge in this delightful dessert. So, go ahead and give it a try. Your taste buds will thank you!
- 1½ cups (3 sticks) butter, softened
- ¾ cup granulated sugar
- 2 teaspoons finely grated orange zest
- 2½ cups all-purpose flour
- 1½ teaspoons ground cardamom
- ½ teaspoon sea salt
- 2 cups fresh raspberries
- ½ cup granulated sugar
- 1 teaspoon orange liqueur, optional
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
Make the cookies
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough to a thickness of about ½ inch. Use a 2-inch cookie cutter to cut out circles of dough. Place the cookies on baking sheets with about ½ inch between the cookies. Bake on the center rack of the oven until the cookies are lightly browned, 12-15 minutes. Let the cookies cool before removing from pan. Serve with Raspberry Fool.
Make the fool:
Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the raspberries through the sieve, smearing the berries back and forth across the mash until only seeds and pulp remain. Scraping any purée from the bottom of the sieve. Stir in the sugar and orange liqueur into the purée. In a medium metal bowl, combine the cream, confectioners’ sugar, and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes. Pour the raspberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of raspberry juice runs through the cream. Spoon the mixture into four glasses or small dessert bowls and top with the remaining raspberries.