Print

Lemon Fool with Raspberries and Rose Whipped Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and elegant layered dessert featuring silky lemon fool, juicy macerated raspberries, and delicately scented rose whipped cream. Served chilled in individual glasses, it is bright, creamy, and refreshing.

Ingredients

  • 1 cup cold heavy whipping cream, for the lemon fool
  • 3/4 cup lemon curd, chilled
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon fresh lemon juice, optional
  • 1 tablespoon powdered sugar, optional
  • 1 1/2 cups fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 3/4 cup cold heavy whipping cream, for the rose whipped cream
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon rose water, plus more to taste if needed
  • 1/2 teaspoon vanilla extract, optional
  • 1/2 cup fresh raspberries, for garnish
  • 1 teaspoon fresh lemon zest, for garnish
  • 1 tablespoon edible dried rose petals, optional
  • 1/2 cup crushed shortbread cookies, optional

Instructions

  1. Combine 1 1/2 cups raspberries, granulated sugar, and 1 teaspoon lemon juice in a bowl. Gently crush some of the berries with a fork while leaving others mostly intact. Let the mixture rest for 10–15 minutes.
  2. For the lemon fool, whip 1 cup cold heavy cream in a mixing bowl until soft peaks form.
  3. Add the chilled lemon curd and 1 teaspoon lemon zest. Gently fold until evenly combined. Fold in the optional lemon juice or powdered sugar if additional tartness or sweetness is desired.
  4. For the rose whipped cream, whip 3/4 cup cold heavy cream with 2 tablespoons powdered sugar until soft peaks form.
  5. Add 1/4 teaspoon rose water and the optional vanilla extract. Continue whipping just until soft to medium peaks form. Taste and add only a few additional drops of rose water if a stronger floral flavor is desired.
  6. Divide some of the raspberry mixture among the bottoms of 4–6 serving glasses.
  7. Spoon a generous layer of lemon fool over the raspberries, then add another small layer of raspberry mixture.
  8. Top each serving with rose whipped cream.
  9. Cover and refrigerate for 30–60 minutes.
  10. Before serving, garnish with fresh raspberries, lemon zest, edible rose petals, or crushed shortbread cookies as desired.

Notes

  • Use chilled cream, bowls, and beaters for easier whipping and a stable texture.
  • Rose water varies in strength, so begin with 1/4 teaspoon and add more only a few drops at a time.
  • For additional texture, layer crushed shortbread, amaretti, or graham crackers into the glasses shortly before serving.
  • Thawed frozen raspberries can be used for the fruit layer, but fresh berries are preferable for garnishing.
  • For stronger lemon flavor, add extra zest rather than excess lemon juice, which can thin the cream.
  • The lemon fool, raspberry mixture, and rose whipped cream can be prepared separately in advance and refrigerated until assembly.
  • Store assembled leftovers covered in the refrigerator for up to 2 days. For the best texture and appearance, serve within 1 day.

Nutrition

Find it online: https://thefamilycooking.com/lemon-fool-with-raspberries-and-rose-whipped-cream/