Prep 15 mins
Cook 15 mins
A classic English dessert, perfect for summer and simple, too!
- 1 cup blueberries
- 1⁄4 cup water
- 2 tablespoons maple syrup or 2 tablespoons brown sugar
- 1 sprig mint
- 1 sprig lemon verbena (or piece of lemon peel)
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- 1⁄8 teaspoon salt
- 1⁄2 cup berry syrup (see above)
- 1 cup blueberries
- mint (to garnish)
- In a medium saucepan, combine blueberries,water, maple syrup and herbs.
- Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
- Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
- Refrigerate until completely chilled.
- Make Berry Cream.
- Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped").
- Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly), and whip on high to incorporate.
- Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
- Distribute the remaining berries between 4 serving bowls or glasses.
- Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
- Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.
This was outstanding! I'm a blueberry lover and in love with "fools" since my first gooseberry fool in England, so this is my recipe. We were both raving, it was so good. For the syrup, I used the maple syrup option, but I didn't sweeten the whipped cream because we don't like it very sweet.<br/>Thanks for leaving us another wonderful recipe which reminds us of you - although I'll never forget you anyway. Rest in peace, dear Pammy.<br/>Made in memory of Pam for her Cookathon, November 2013.
I made these last night and I've never had anything like it. Very light and refreshing. I doubled the sauce to make sure we had enough, and I figured I could use any left-overs to top vanilla ice cream. I made the sauce using the maple syrup option, but it just didn't tasted quite right. So I threw in about a teaspoon of granulated sugar (for a double batch of sauce), and that made it great. We really enjoyed this dessert. Thanks, pammyowl. We miss you. (Made for cook-a-thon)
Blueberry lovers, this is for you! This has fresh blueberries, blueberry whipped cream and blueberry syrup. From this recipe, you can take all sorts of tangents - use the whipped topping of your choice in lieu of whipping cream, make another set of elements using raspberries for color and taste variety, introduce a limoncello, Grand Marnier or Chambord liqueur to the syrup. One comment: after I used 1/2 cup of my blueberry syrup for the whipping cream, I had very little syrup left to decorate, so i would probably make 50% more syrup so someone else would get syrup besides DH. Made for The Wild Bunch of ZWT8 for its visit in Great Britain.