Quick Cook: This English-style blueberry dessert is everybody’s ‘fool’
Summer brings a bounty of lush, ripe fruit that just calls out for dessert making. May we suggest this English-style “fool,” which uses blueberries in an inviting whipped cream concoction. The name comes from the French word “fouler,” which means “to press” or “to mash.”
The dessert comes together quickly and can be prepared a few hours in advance and refrigerated. Other fruits — raspberries, blackberries, strawberries — can be used to make fool, but blueberries are one of my favorites. I like to serve it accompanied with crisp cookies for texture contrast and, well, cookie flavor.
Blueberry Fool
Serves 4
INGREDIENTS
1 cup fresh blueberries, washed and picked over to remove stems
1 teaspoon fresh lemon juice
1 tablespoon granulated sugar
2 tablespoons water
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For serving: crisp cookies
DIRECTIONS
In a small, nonreactive saucepan, combine berries, juice, sugar and water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken somewhat, about 5 minutes. Remove from heat and transfer to a small bowl. Place bowl in an ice bath — a large bowl of ice and water — and stir mixture occasionally until cold.
In bowl of electric mixer, combine cream, powdered sugar and vanilla. Beat until stiff peaks form. Fold in 1/3 cup of blueberry mixture into whipped cream mixture. Spoon mixture into 4 dessert bowls. Spoon remaining blueberry mixture over tops. Refrigerate up to 4 hours.
Serve chilled and pass cookies at the table or set each dessert bowl on a plate and place a cookie or two on the plate next to each serving.
— “What to Have for Dinner” from Martha Stewart Living (Clackson Potter, $20)