Black Raspberry Fool with a garnish of fresh mint
… especially when it’s a Blueberry Fool (or Black Raspberry Fool or Strawberry Fool…). I don’t bake sweets very often, I’m just not good at it. Something in my brain prevents me from understanding how it all works. Maybe my Mom dropped me on my head when I was a baby or washed my head in Phisohex(sp?) once too often. When I came across this recipe I thought, here’s one even I can make! It’s light and delicious and would be great with any kind of berry.
BLUEBERRY FOOL
Adapted from Martha Stewart Living, September 1994
Serves 4
- 1/2 pint fresh blueberries (I used black raspberries)
- 1 teaspoon lemon juice
- 1 tablespoon granulated sugar, or to taste
- 3/4 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions
- In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water (if using frozen berries don’t add water). Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
- In a separate bowl, combine cream, confectioners’ sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among four dessert dishes, and spoon remaining sauce over tops.
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