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.
So that’s what a fool is! I always get confused by all of these funny names!! This looks crazy good!
We have eaten all three servings from the batch I made this morning. I’m going to try this with raspberries next.
We must me on the same wavelength. In my post today, I also discussed those “piles” of recipes we all seem to have in our homes. I even made a reference to Gourmet!
Your fool is perfect for the end of summer. I wonder if you can do this with other fruits?
Kim, I know – I left a similar comment on your post!
This looks wonderful. We grew blueberries for the first time this year, so I’ll need to make this when I get back home!
How is Italy, Susan ?!
My mom makes something sort of like this with lemons and whipped cream but I love the sound of blueberries – lemons are too tart for me sometimes!
I would love to see your Mom’s recipe with lemons. Meyer lemons might make it a bit sweeter.
Beautiful photo, Liz! I have something similar in mind for a bunch of raspberries I just bought on sale. Yum.
Lynda, raspberries will be my next version of this – thanks.
Thanks, Jess, I hope you try this –
Oh I love a fool! Such an easy simple dessert to make. This looks gorgeous! Great picture too.
Jane, thanks – loved your “zuke” cake earlier today –
How light and beautiful this looks. I’ve never made a fool….I guess that makes me one, huh?
Nonsense! This is a dessert #101, easy and in my range –
Fool is a fun name and yours is anything but. GREG
Thanks, Greg, I’m working on a version using Greek yogurt but the cream really makes it.
It is SO hot here right now! This would be a lovely way to cool off, especially paired with one of your pretty cocktails 🙂
The a/c is going on soon, Lisa – I’m trying the fool with raspberries next.
I’m a fool for blueberries and this fool sounds out of this world.
Ha – hope you try it!
Please forgive me for delayed comments on your beautiful posts. I am trying to catch up. Your blueberry fool is gorgeous and such a perfect summer dessert.
Don’t be silly – you have so much on your plate. xo
Perfect summer dessert! This is going on my make list for sure, but I will have to make this in April at the height of our local season. Gorgeous Liz.
Try with raspberries??
I’m a fool for fools!