Blueberry Fool –
probably the easiest dessert I’ve ever made (especially coming from Martha
Stewart!)
At its bare bones,
this is just whipped cream swirled with blueberry puree. I had never heard of a fruit fool before, and
according to Wikipedia it traditionally is custard swirled with fruit
puree. Making whipped cream is easier
than making custard, so I approve of this version.
This was super easy to
make and just seemed to be a perfect summer treat. Want to try this? (Of course you do!) The recipe is on Martha Stewart’s website. I’ll show the steps below.
First you make a
blueberry puree (or really any berry would be good in this) by boiling
blueberries with some lemon juice, sugar, and cinnamon. Then puree it in a blender and strain the
liquid out using a fine mesh strainer.
If you don’t have a
mesh strainer you could use cheesecloth.
And if you don’t have cheesecloth or a mesh strainer then Martha is disappointed in you.
Stir the puree to get
all the liquid out, leaving just the solids being in the strainer.
I just threw the
solids away, which seemed like a waste.
Next time I’ll save them to add to yogurt or oatmeal or something. Refrigerate the puree for an hour, then make
the whipped cream.
Homemade whip cream is
so yummy, yet I never seem to get the consistency I want. For this you’re supposed to whip heavy cream
and sugar until soft peaks form.
I settled for soft
blobs. Then drizzle on the blueberry
puree and swirl it together.
Refrigerate it for at
least 2 hours, or overnight to get a more mousse-like texture (according to the
recipe). We are impatient for our
desserts round here, so we had some right at the 2 hour mark. It tasted delicious, but was somewhat
soupy. I had some more the next day, and
while it had definitely firmed up, it certainly wasn’t mousse-like.
I think this would be
so good on top of some shortcake, or served as a dip with some fresh fruit or
cinnamon chips. So even though mine didn’t
end up looking anything like Martha’s, it was still delicious and I will definitely
be making this one again. Thanks Martha!