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After cooking the raspberries for 15 minutes, transfer the raspberry mixture to a small bowl, and with a rubber spatula, mash the raspberries. You will remain with the raspberry puree and toss the tiny seeds. In a bowl, whip the heavy cream until stiff peaks form. Gently fold the raspberry mixture into the cream.
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Instructions. In a small sauce pan add the berries, lemon juice and honey. Stir and bring to a slow simmer over medium heat. Reduce heat to low and cook, stirring occasionally until berries break down and the sauce thickens-about 10 to 15 minutes. Set sauce aside to cool.
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Leave the raspberries to thaw in a large bowl. Push the raspberries through a sieve to get rid of the seeds and make the raspberries into a pure. If you wish to leave the seeds in simply crush the raspberries with a fork. Stir the sugar into the raspberries. Whip the cream until it becomes stiff.
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Place 1 cup of the raspberry mixture into a food processor or blender. Cover and process until the berries are pureed. Stir the pureed fruit back into the fruit in the bowl. Cover and refrigerate until cold, about 2 hours. Meanwhile, combine the heavy whipping cream, remaining 2 tbsp. sugar and vanilla in a chilled mixing bowl.
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Instructions. Puree 1 ½ cups of the Driscoll's raspberries in a food processor or blender with the 2 tablespoons of granulated sugar. In a large bowl, add the cream, confectioners sugar and vanilla extract. Mix with an electric hand mixer or whisk by hand until stiff peaks form.
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In a medium bowl, mash with a fork 12 oz. raspberries (about 3 cups), 2 tbsp. sugar, and the liqueur, if using. Set aside. In a large bowl, whip cream with remaining sugar using a mixer or whisk until firm peaks form. With a spatula, fold in raspberry-liqueur mixture. Divide fool among 8 glasses or bowls and top with remaining fresh raspberries.
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Directions. In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes. Whip the cream with the powdered sugar until soft peaks form. Mash the raspberries with a fork until all the liquid and fruit are mashed together. Spoon half the fruit into the cream and fold once or twice with a rubber.
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To make our tasty Raspberry Fool: In a blender or food processor, blend the raspberries, lemon juice, and sugar. Set aside. In a medium-sized mixing bowl, beat the heavy cream and powdered sugar until soft peaks form (it took a few minutes). Gently fold the raspberry mixture into the whipped cream.
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Instructions. Add the 2 cups of raspberries, sugar, lemon juice, and vanilla to a bowl and mash everything with a fork. Set it aside (covered) in the fridge for 10-15 minutes.
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Instructions. Set ½ cup of raspberries aside for serving. Add remaining raspberries to a mixing bowl and top with the lemon and sweetener. Let set for 10 minutes. Meanwhile, add the cream to a large mixing bowl and beat with an electric mixer until soft peaks form.
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Instructions. In a medium bowl, mash the raspberries with 3 tablespoons of the powdered sugar and the lime juice. Refrigerate while you prepare the whipped cream. With an electric mixer, beat cream and remaining powdered sugar on high speed until stiff peaks form. Fold raspberry mixture into whipped cream.
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In a small bowl, mash the raspberries; stir in 1-2 tablespoons confectioners' sugar and lime juice. Cover and refrigerate until chilled. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Fold into raspberry mixture.
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Step 2. In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a.
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Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with a rubber spatula. Discard the seeds. Whisk in the confectioners' sugar. Stir in.
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In a blender, combine raspberries, granulated sugar, and pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds). In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes.
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Place the thawed berries into a small bowl along with 1/8 cup of the sugar. Using the back of a large spoon, mash the berries against the side of the bowl until you have a purée and stir to mix well with the sugar. Set aside. In the bowl of a stand mixer, pour in the heavy cream and remaining ¼ cup of sugar.
