Reserve 4 of the raspberries and put
the rest into a food processor with the sugar, orange rind and juice
and puree until smooth. Rub the raspberry puree through a
sieve to remove the pips. Place the cream in a large bowl and
whip until thick.
Fold the raspberry puree lightly but
thoroughly into the cream. Spoon the fool into 4 stemmed glasses
and chill for 3-4 hours. Decorate with the reserved raspberries
just before serving.
Try adding 1 tbsp of Grand Marnier or
orange Curacao when you whip the cream, to give a specially interesting
flavor to this fruit fool.