A simple summer dessert, based on a traditional English fruit and cream "fool".
Ingredients
1½ cups fresh blueberries
¼ cup sugar
½ teaspoon Meyer lemon zest
1 teaspoon Meyer lemon juice
½ cup heavy cream, chilled
1 teaspoon vanilla
6-8 whole blueberries, optional garnish
Instructions
Using either a blender or processor, purée ¾ cup blueberries with the sugar, lemon zest and lemon juice.
Strain the purée through a fine sieve into a small bowl. Press hard on the solids to get as much purée as possible. Set the purée aside and discard solids.
Pour the chilled cream into a chilled bowl. Add the vanilla and beat with an electric mixer on high speed until cream holds stiff peaks.
Pour the purée into the cream. Add the remaining ¾ cup blueberries and gently fold together.
Spoon into individual dessert glasses. Garnish with additional berries. Chill for 1 hour. Serve.
Recipe by Liz The Chef at https://lizthechef.com/blueberry-fool/