Blueberry Fool on a Berry Fruit Salad (England)

  1. FOR THE SALAD: In a large, nonreactive bowl, combine blueberries, blackberries, lemon juice & sugar, then set aside for 2 hours at room temperature for juices to develop.
  2. Shortly before serving, toss berry mixture with chopped mint.
  3. FOR THE FOOL: While salad is developing the juices, in a small saucepan over medium-low heat, cook 1 cup of blueberries & 1/4 cup sugar for about 10 minutes, stirring occasionally until the sugar has dissolved & berries have softened.
  4. Remove from heat & transfer berries to a medium bowl to cool completely.
  5. (To speed the process, chill berries in the frig for about 20 minutes or about 5 minutes in the freezer.
  6. ).
  7. Add remaining cup of blueberries to the cooled blueberries & set aside.
  8. While the berries are cooling, in a large mixing bowl & with a hand mixer, whip together the cream, the remaining 3 tablespoons of sugar & the vanilla to form soft peaks.
  9. Add creme fraiche & continue beating until it is combined & soft peaks are again formed.
  10. With a rubber spatula, GENTLY fold the blueberries into the whipped mixture & creating a marblized effect ~ DO NOT OVERMIX!
  11. Refrigerate, loosely covered for not more than 2 hours before serving.
  12. When ready to serve, spoon 1/2 cup of fruit salad into each of 6 dessert bowls & top with a generous portion of the fool.

fresh blueberries, fresh blackberries, lemon juice, sugar, mint, fresh blueberries, sugar, fresh blueberries, whipping cream, granulated sugar, vanilla, creme fraiche

Taken from www.food.com/recipe/blueberry-fool-on-a-berry-fruit-salad-england-375013 (may not work)

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