Lemon-Ginger Raspberry Fool

featuring Lemon-Ginger Finishing Salt
or try with Coconut-Lime Finishing Salt

Salinity™ Salts: Lemon-Ginger Raspberry Fool
Our Lemon-Ginger Finishing Salt adds some unexpected zest to this refreshing dessert. We suggest sprinkling a little salt on every spoonful. Sugar and salt never played so well together since peanut butter and jelly. Serves 4.


  • 3 cups raspberries
  • 1 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup white chocolate chips
  • Additional raspberries for garnish
  • Salinity™ Salts Lemon-Ginger Finishing Salt

Rimming dessert glasses

Fold a paper towel into fourths, moisten and place on a saucer. Place about 2 tablespoons of the Lemon-Ginger Finishing Salt on a separate, flat plate. Turn each glass upside-down and dampen the rim, then roll in the finishing salt. Set glasses aside.


Purée the raspberries in a food processor until smooth. Using a rubber spatula, press the raspberry purée through a sieve over a bowl, discarding solids. Set aside 1/3 of the purée.

In a separate mixing bowl, whip the heavy cream and sugar into stiff peaks. Set aside 1/2 cup of the whipped cream. Gently fold the remaining whipped cream into the raspberry purée until the mixture turns an even pink color.


Place 2 tablespoons of the pink mixture into the bottom of each dessert glass.

Gently layer 1 tablespoon of the raspberry purée against the inside of the glass to make a dark pink stripe. Add another layer of the pink mixture, then layer 1 tablespoon of the plain whipped cream. Top with a heaping dollop of the pink mixture in the center of each glass and garnish with one to three raspberries. Sprinkle with Lemon-Ginger Finishing Salt

Cover and refrigerate for at least one hour or overnight.


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