Thursday, May 23, 2013

Martha Makes: Blueberry Fool

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!


  1. I actually had all the ingredients on hand to make this (except blueberries so I used frozen strawberries) Turned out super yummy! You gotta get the cream to the peak stage though, beat it a couple more minutes after the soft plop stage. I thought it would be cute to serve in individual tart shells.

    1. This would be cute in tart shells. Guess I gave up too soon when I made it, next time I'll beat it longer.