Don’t Let This Fool You!
This blueberry fool dessert is an easy go to for these hot days or you just need a treat stat. This recipe is easy and can be made ahead of time which makes this extremely dangerous for the lazy and hungry.
Traditionally…
Fool dessert is a British delight made of a custard with fruit puree folded in, but as we modernize and/or get lazier, we removed the custard making part and just kept it as whipped cream (totally makes sense). I think people compensate by adding rose water or some other thing that people think is fancy. For me I love a biscuit, cookie, or graham cracker in mine.
This blueberry fool recipe is semi-sweet, citrus-y, and so light you won’t feel guilty for grabbing seconds.
Blueberry Fool
This British dessert brings a light and citrusy flavor to the table. It is bright and not too sweet. It’s great to make ahead and kept in the fridge
- Whisking utensil / stand mixer
- 220 grams fresh blueberries
- 25 grams sugar (white)
- – – pinch of salt
- 1 lemon zest
- 2.5 mL lemon juice
- 235 grams heavy cream
- 3 grams vanilla extract
- cookies, wafers, graham crackers
Make the Blueberry Sauce
- Heat 190 grams blueberries, sugar, and the salt in a saucepan over medium heat until bubbling.
- Reduce heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes
- Stir in lemon zest and juice, remove from heat
- Stir in remaining 30 grams of blueberries and let the mixture cool to room temperature or place in refrigerator to speed the process
Putting It Together
- Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form
- Beat in the vanilla
- Gently fold all but 1/3 of the blueberry sauce into the whipped cream
- Cover and put back in the refrigerator if it starts to get loose or if this is being served later
- Divide among glasses, garnish with the cookies, wafers, or graham crackers
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