Do you have a piles of recipes that you are always meaning to try? I have a ton of them. When I found a version of this blueberry fool crammed into the back of a folder marked “Summer Recipes – Try!”, I was all over this. Here we are on the countdown to Labor Day, and I found myself with blueberries leftover from jam-making. A trip to the store for some cream and I was good to go.
I adapted this recipe from one in an ancient issue of Gourmet that has to be over fifteen years old. Although it was entitled “Blueberry Mousse” it didn’t resemble a classic fruit mousse at all. In fact, it seemed like a “fool”, that English summer dessert of fresh berries folded into sweetened cream.
I increased the amount of blueberries, added Meyer lemon juice and zest, plus some of the Tahitian vanilla I have been swooning over lately. This is an easy and pretty dessert to mark summer’s end, one easily doubled or more for a crowd.
- 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
- 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.