Summer Berry Fool
I don't pity the fool (sorry).Print
Serving Size: 6
When berry season arrives, and they become much more affordable, my whole family and I turn into berry gluttons. We love them all year round, but it’s such an indulgence to shovel in handfuls of what may be one of the most luxurious and perfect fruits of the summer. From cobblers to clafoutis, we’re all in. And so was born this summer berry fool.
Straining the pureed berries may seem like an extra step, but the reward is one of the most simple and plush desserts you can imagine. And if you have an electric mixer whipping the cream into peaks happens in short order, so all in all this is a very simple and quick dessert to make. You could also use one type of berry instead of two, if that’s what you have.
Don’t overbeat the whipped cream or it will turn into butter; stop just when you reach the stage where the peaks of the cream stand up when you pull away the whisk from the bowl and barely curl over at the tips.
- 2 cups fresh blackberries
- 2 cups fresh raspberries
- 2 cups heavy or whipping cream
- 3 tablespoons confectioners’ sugar
- 1 tablespoon fresh orange juice
- 1 tablespoon Chambord
- 1 cup any kind of berries for garnish
1. Puree the berries in a food processor. Stain them through a fine-mesh strainer into a bowl, using the back of a spoon to press the mixture against the mesh, to press through as much of the mixture is possible. Scrape all of the berry puree from the bottom of the strainer, and discard the seeds.
2. Pour the cream in a bowl, add the sugar, orange juice and Chambord, and use an electric mixer or a whisk to beat the cream until it forms stiff peaks. Fold the berry puree into the mixture until it is mostly incorporated, but still quite streaky, which is very pretty.
3. Spoon into 6 glass or custard cups, and garnish with berries.