Fool!

Majuer Dilemma, guys. Our oven has broken! Our stove is fine, but for those of you who know my other half, you know that missing an oven is a big deal. How will we get our emergency cookies? Make cupcakes for our friends? Prepare our muffin-y breakfasts? While we don't have dessert every night, or even the majority of nights, the lack of an oven makes me crave basically everything that I can't have right now, including most of our typical desserts.

Dinner the other night called for a little somethin-somethin afterwards, and I refused to be thwarted by the lack of an oven. You all may remember Brian's attempt at Rhubarb Fool at St. Patrick's Day, and after that, the idea of fool had a bit of a taint to it around here. However, we had some whipped cream leftover from... whatever use whipped cream for, and some raspberries that were meant for some not-meant-to-be raspberry bars (no oven, you know?). So - to fool we go. A fool is basically a dessert with fruit puree and whipped cream. Or, basically - whipped cream.

Raspberry Fool

1 pint raspberries
1/4-1/2 cup powdered sugar
1 cup whipping cream

1. Take 1/3 of raspberries and 1-2 tablespoons of powdered sugar and mix in food processor or blender. The mixture should be sweet, so add more sugar if necessary.

2. Press the blended raspberry mixture through a sieve to remove the seeds. You won't get all the juice off the seeds, but you'll get a lot of it.

3. Whip the cream with a tablespoon of the sugar until it forms soft peaks. Add the raspberry puree and blend until incorporated.

4. Toss the remaining raspberries with a bit of the sugar, and then fold into the whipped cream.

5. Serve in custard bowls and garnish with a mint leaf if you'd like to be fancy.