Fool is an English dessert of pureed fruit. The combination of tart berries and smooth cream is a memorable match for a warm summer night. A splash of crème de cassis, a liqueur made from black currants, brings out the flavor of the blueberries.
- 1 cup blueberries
- 1/3 cup water
- 3 Tbs. sugar
- 1 Tbs. crème de cassis
- 1 cup heavy cream
- 1/2 tsp. vanilla extract
- 1/4 tsp. grated or minced lemon zest
In a saucepan over medium heat, combine the blueberries and water. Bring to a simmer and cook until the berries are tender, about 10 minutes. Stir in 2 Tbs. of the sugar and the crème de cassis. Pour into a bowl and let cool, then cover and refrigerate for 1 to 2 hours.
In a large bowl, using an electric mixer, beat together the cream, the remaining 1 Tbs. sugar and the vanilla on medium speed until soft peaks form when the whisk is lifted. Using a rubber spatula, gently fold in the blueberries and lemon zest.
Divide the fruit mixture evenly among chilled glasses or bowls (or, if desired, use a pastry bag to pipe the mixture). The fool should be served quite cold; it can be briefly chilled in the glasses before serving, if needed. Serves 4.
Adapted from Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark (Free Press, 2006).