Blueberry Fool on a Berry Fruit Salad (England)

Submitted by Sydney Mike

"This recipe came originally from the cookbook Ten: All the Foods We Love...and Ten Recipes from Each, & I found it published in the Food Section of the 27 May 2009 issue of the Los Angeles Times. Preparation time includes neither the 2 hours needed for the berries to set nor the 2 hours for the blueberry fool to chill!"

 

• Ready In: 20mins
• Ingredients: 12
• Serves: 6

ingredients

• FOR THE SALAD

• 1 pint fresh blueberries, lightly rinsed, patted dry
• 1 pint fresh blackberries, lightly rinsed, patted dry
• 2 tablespoons fresh lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons fresh mint leaves, chopped

• FOR THE FOOL

• 1 cup fresh blueberries, lightly rinsed, patted dry
• 1⁄4 cup granulated sugar
• 1 cup fresh blueberries, lightly rinsed, patted dry (Yes, another cup!)
• 1 1⁄2 cups whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1⁄2 cup creme fraiche

directions

1. FOR THE SALAD: In a large, nonreactive bowl, combine blueberries, blackberries, lemon juice & sugar, then set aside for 2 hours at room temperature for juices to develop.
2. Shortly before serving, toss berry mixture with chopped mint.
3. FOR THE FOOL: While salad is developing the juices, in a small saucepan over medium-low heat, cook 1 cup of blueberries & 1/4 cup sugar for about 10 minutes, stirring occasionally until the sugar has dissolved & berries have softened.
4. Remove from heat & transfer berries to a medium bowl to cool completely. (To speed the process, chill berries in the frig for about 20 minutes or about 5 minutes in the freezer.).
5. Add remaining cup of blueberries to the cooled blueberries & set aside.
6. While the berries are cooling, in a large mixing bowl & with a hand mixer, whip together the cream, the remaining 3 tablespoons of sugar & the vanilla to form soft peaks.
7. Add creme fraiche & continue beating until it is combined & soft peaks are again formed.
8. With a rubber spatula, GENTLY fold the blueberries into the whipped mixture & creating a marblized effect ~ DO NOT OVERMIX!
9. Refrigerate, loosely covered for not more than 2 hours before serving.
10. When ready to serve, spoon 1/2 cup of fruit salad into each of 6 dessert bowls & top with a generous portion of the fool.

Reviews

[Studentchef]

This was so refreshing, and well worth the effort. I made it for my friends yesterday, and it was a big hit! Unfortunately there was no leftovers so I can't tell you how it keeps for the next day!