Friday, April 1, 2011
White Chocolate Raspberry Fool
That doesn't mean I don't love a good practical joke, or playing them. You see, I have always been the shy, quiet sort. Ok, so now all the people who know me now are rolling on the floor laughing at that statement. As a child, I was painfully shy and somewhat afraid of people thanks to my Grandmother who was a little obsessed with child abduction. That's another story. So, yes I once was very shy. This of course never made people suspect me of anything and honestly I often got away with a lot because I was a "good kid". Most people just don't think I have it in me. The thing is if you play a joke on me, I get a little obsessive about it. I will plot and scheme my response. It could take years, and you will have forgotten all about it and then I will come back with a good one. Let's just say if you ever ended up with tabasco in your toothbrush, or cayenne powder in your cigarettes...well, yes that was me. Sorry.
Don't worry, this raspberry fool doesn't contain any tabasco or cayenne, just delicious raspberry picked on a hot summer day last year, a little melted white chocolate, and whipped cream. Fools are easy to throw together and can make a pretty impressive last minute dessert, even though any fool could do it. Happy April Fool's Day to all the practical jokers out there.
White Chocolate and Raspberry Fool
adapted from The Washington Post
4 ounces white chocolate, coarsely chopped
2 cups cold heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup raspberries (fresh or frozen), plus several fresh for garnish
Heat the white chocolate in a large, heatproof container set over, but not touching, the water in a saucepan, which should be barely bubbling over medium to medium-low heat; stir until it is melted and smooth. Reserve about 2 tablespoons of the melted white chocolate in a small bowl.
Pour the heavy cream into the large bowl of a stand mixer; beat for 1 to 2 minutes on medium-high speed, then stop to add the confectioners' sugar and vanilla extract. Beat for 1 to 2 minutes, until firm peaks form.
Transfer about 1 cup of the whipped cream to the container with the white chocolate; whisk until well blended. Add mixture back into the mixing bowl and beat until smooth. Mix in the raspberries until the cream turns pink.
Divide the fool among individual containers (4-6) and scatter equal amounts of the fresh raspberries on each serving, as a garnish. Drizzle a bit of the reserved white chocolate on top of each serving. Serve cold.