Blueberry Fool
A simple spring/summer dessert, based on a traditional English fruit and cream "fool". Thanks to Liz the Chef for sharing!
Ingredients
- 1 ½ cups fresh blueberries
- ¼ cup sugar
- ½ teaspoon Meyer lemon zest
- 1 teaspoon Meyer lemon juice
- ½ cup heavy cream chilled
- 1 teaspoon vanilla
- 6-8 whole blueberries optional garnish
Instructions
- Using either a blender or processor, purée ¾ cup blueberries with the sugar, lemon zest and lemon juice.
- Strain the purée through a fine sieve into a small bowl. Press hard on the solids to get as much purée as possible. Set the purée aside and discard solids.
- Pour the chilled cream into a chilled bowl. Add the vanilla and beat with an electric mixer on high speed until cream holds stiff peaks.
- Pour the purée into the cream. Add the remaining ¾ cup blueberries and gently fold together.
- Spoon into individual dessert glasses. Garnish with additional berries. Chill for 1 hour. Serve.
Notes
Recipe and Image courtesy of Liz the Chef.
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