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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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May/June issue of Organic Style Magazine features three beautiful fresh berry desserts, including this Blueberry Fool. (A fool is an English dessert that is made of sweetened, crushed fruit, folded into whipped cream.) I don't know why it is called Fool . Fresh berries are my passion, as a dessert, after a meat main course. Berries are light, refreshing and aid digestion. Some people do not fancy having fruit with a meat course, but will appreciate fruit desserts. Your guests will love you for it. The Cook Time of 3 hours, 10 minutes, includes 3 hours, minimum chilling. Ingredients:
1 pint fresh blueberries |
1/4 cup sugar, plus 1 tbsp. (or sugar substitute) |
1 teaspoon fresh lemon juice |
1/4 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon ground ginger |
1 cup whipping cream |
1/4 teaspoon vanilla |
2 tablespoons crystallized ginger, finely chopped |
4 sprigs mint, for garnish |
Directions:
1. In a large saucepan, combine the blueberries, 1/4 cup sugar (or sugar substitute), and lemon juice.
2. Cook, stirring all the while, over low heat until the sugar dissolves and the berries start to give off liquid- about 2 minutes Increase heat to medium-high and simmer until the berries have broken down- about 4 minutes.
3. Stir in cinnamon, nutmeg and ground ginger.
4. Strain the berry mixture through a fine mesh sieve, pushing hard on the solids to extract as much liquid as possible.
5. Discard the solids- (You will have 1 to 1-1/2 cups liquid, depending on the juiciness of the berries).
6. Refrigerate until well chilled, at least 1 hours.
7. Chill 4 parfait, or tall wine glasses (use champagne flutes, if you have them, as an impressive touch for a formal dinner).
8. In a large bowl, whip the cream with the remaining tbsp sugar (or sugar substitute) and the vanilla, until stiff.
9. Stir 1/4 of the blueberry mixture into the cream to lighten and gently fold in the rest of the mixture.
10. Spoon into the chilled glasses, cover, and refrigerate at least 2 hours, and up to 8 hours.
11. Just before serving, garnish with a pinch of chopped ginger and a sprig of mint.
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