Raspberry Fool

Preparation info
  • Yields

    4 to 6

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

In the South we have so many traditions to choose from in the kitchen that it is easy to take the best of each. The French and African influences are most important in our savory dishes, and the English in our home baking and desserts. We have nogs and possets, trifles, slips, and fools—all essentially unchanged from the original recipes of the British Isles. A fool, as we know, is simple. As a dessert, it is only fresh fruit, raw or lightly stewed, strained, and folded into rich cream. Fro