Summer Berry Fool

• FOR THE BERRY PUREE:
• 2 Tablespoons Powdered Sugar
• 8 ounces, weight Frozen Summer Berry Mix
• 1/4 cups Water, Or Less, As Needed
• FOR THE CREAM MIXTURE:
• 2 cups Heavy Cream
• 1 teaspoon Vanilla Extract
• 1/3 cups Powdered Sugar
• FOR THE BISCUIT LAYER:
• 1/2 cups Crushed Shortbread Biscuits
• Extra Berries, For Garnish (optional)

1. For the berry puree:
2. Place powdered sugar and frozen berries into a food processor, blitz until smooth. The mixture will be thick and sorbet-like. Add water, 1 tablespoon at a time, until you have a thick yet runny enough mixture to spoon into pots easily. Set aside.
3. Place cream, vanilla and sifted powdered sugar into a medium-sized bowl and either whisk by hand or beat with a hand mixer until thick, creamy, and it holds its shape when you pull the beater out. Set aside.
4. Place 1 heaping tablespoon of fruit puree into the bottom of each dessert dish, then sprinkle some biscuit crumbs on top. Place 2 heaping tablespoons of the cream mixture on top of the fruit mixture and smooth over slightly, being careful not to mix the layers together.
5. Repeat the fruit, biscuit, cream mixture until all of the mixture is divided between dessert bowls. (I made 3 bowls, with 4 layers of fruit puree and 3 layers of cream, but my bowls were quite large.) Try to make sure fruit puree is the last layer, then add a few more frozen berries to garnish and finish with another sprinkle of biscuits.
6. These will keep in the fridge, covered, for 2 days.

powdered sugar, summer, ubc, cream mixture, heavy cream, vanilla, powdered sugar, biscuit layer, shortbread, extra berries

Taken from tastykitchen.com/recipes/desserts/summer-berry-fool/ (may not work)