“Oh, what is it?” my husband wondered looking at the glass filled with fruit and whipped topping.
“A fool, ” I answered.
“Are you calling it a fool or me a fool?” he asked.
I suppose that was a valid question and yes, I was calling the dessert a fool because that’s exactly what it was, a mixed berry fool. For answers about that name, I’m going to have to question the English about it because this sweet is their creation.
A fool is basically a no-bake, fruit filled delight and I’ve been all about the no-bake foods lately since it’s been so warm in my part of the country. Plus, I really wanted to take advantage of all the yummy Summer berries before they’re gone for the season.
This fool is light, creamy and the fresh berries give the oh-so slightly sweetened whipped cream a great tang and sweetness. Not to mention the colorful layers look so pretty in parfait dishes or stacked glasses.
A chilled fruit delight? That sounds like the perfect addition to any warm and sunny day to me!
Mixed Berry Fool
Adapted from Williams-Sonoma
Makes: 4 servings, Difficulty: Beginner
- 7 medium strawberries, plus 5 medium strawberries halved and sliced
- 1/3 cup sugar
- 2/3 cup raspberries
- 2/3 cup blueberries
- 1 tsp. fresh lemon juice
- pinch of salt
- 3/4 cup heavy cream, well chilled
- mint leaves, optional
Stem and hull the 7 strawberries, then quarter them lengthwise. In a small bowl, stir together the quartered strawberries and sugar. Using a fork, smash the berries until they are jam-like and mostly pureed (you can also use a food processor for this step). Add 1/3 cup of the raspberries and 1/3 cup of the blueberries and crush until pureed. Stir in the lemon juice and salt. Taste and add more sugar if desired. Place in the freezer and chill, stirring occasionally, until very cold, about 15-20 minutes.
In a chilled bowl, using and electric mixer, beat the cream on medium to medium-high speed until firm peaks form when the beaters are lifted. Scoop the chilled fruit onto the cream and using a spatula, fold the fruit into the cream until just incorporated.
Spoon into bowls or glasses about half way filled. Layer with sliced strawberries, and remaining 1/3 cup of raspberries and blueberries. Spoon the remaining filling over fruit. Serve immediately.
NOTE: This can also be served with a thin slice of pound cake or angel food cake.