Gluten free diets seem to be all the rage right now – but whether you’re gluten free for health reasons or not – Karen Morgan has the delicious recipes for you. As the official gluten-free spokesperson for Whole Foods and the author of the best-selling cookbook, Blackbird Bakery Gluten-Free, Karen’s mission is to create mouth-watering desserts and pastries you will be unable to resist, whether you are eating gluten-free or not. For The Beauty Bean, she’s sharing her gluten free raspberry fools recipe that’s not only perfectly refreshing after just about any meal, but also easy to prepare. Plus, they look decadently dramatic, so you may just fool your guests into thinking you slaved in the kitchen all day.
Gluten Free Raspberry Fools
4 cups fresh raspberries
1/3 cup + 2 tablespoons castor sugar
1 pinch kosher salt
1 tablespoon lemoncello
1/3 cup sliced almonds
2 cups heavy cream
Generous ¼ teaspoon vanilla extract
Wash the fruit and pick out any leaves, if necessary. Pour the fruit into a large saucepan. Sprinkle 1/3 cup of the castor sugar and the pinch of salt over the fruit. Cook over medium low heat just until the fruit begins to release liquid. (You don’t want to break the fruit down.)
Remove from the heat and then pour the lemoncello over the raspberries. Shake the pan gently to imitate stirring. Set aside to cool.
In a stand mixer with the whisk attachment whip the cream on low with the remaining 2 tablespoons of castor sugar until loose folds appear, about 3-5 minutes. Add the vanilla extract and whip for 15 seconds more.
Scatter the sliced almonds on a sheet pan and toast in an oven set to 350°F for 5-8 minutes. The nuts are done the moment you can smell them.
Divide the raspberries into 4 serving dishes. Top with a dollop of the whipped cream. Top with the sliced almonds and serve immediately.