Dessert

Fresh Berry Fool


Fruit fool is an English dessert that is composed of a fruit sauce swirled into sweetened whipped cream.  It is a simple dessert, yet pretty and delicious.  For this Fresh Berry Fool, Chantilly cream – a lightly sweetened whipped cream flavoured with vanilla – is swirled with fresh raspberry or strawberry coulis and topped with a waffle cookie.  Using fresh berries for the coulis makes this dessert bright and refreshing and balances the rich, creaminess of the Chantilly cream.  



 

 

 

Tips for Making Perfect Berry Fool

 

  1. Whip the cream to stiff peaks:  The whipped cream should have stiff peaks to give it structure for layering with the berry coulis.
  2. Serve right away:  Since the Chantilly cream in the recipe is not stabilized, it is best to serve the berry fool right after making it.

 

 

Recipe Q & A

 

Q:  Why is my Chantilly cream lumpy? 

 A:  Chantilly cream can become lumpy is the heavy cream is over-whipped.  Only whip the heavy cream until stiff peaks form.

 Q:  Can I substitute the waffle cookie for something else? 

 A:  Yes you can.  Some other great garnishes include chocolate straws and crushed Nilla wafers.

 

 

 

Berry Fool

 
Recipe By:        Blue Ribbon Eats

Servings:          4-6
Prep Time:       35 minutes

 

 

 
INGREDIENTS

 

Raspberry Coulis (for Raspberry Variation):

1 1/2 cups frozen raspberries, thawed
2 tablespoons white sugar
1 1/2 tablespoons purified water
1/4 + 1/8 teaspoon lemon juice, or more to taste

 

Strawberry Coulis (for Strawberry Variation):

1 1/2 cups frozen sliced strawberries, thawed
2 tablespoons white sugar
1 1/2 tablespoons purified water

 

Chantilly Cream:

2 cups heavy cream
1/4 cup icing sugar
1 teaspoon vanilla extract

Waffle cookies

 

 

INSTRUCTIONS

 

Raspberry Coulis (for Raspberry Variation):
  1. In a large bowl add the thawed raspberries, sugar, water and lemon juice and stir until combined.
  2. Let the mixture rest for ~20 minutes in the refrigerator.
  3. Transfer the mixture to a blender and blend until it is mostly smooth with a few small berry pieces remaining.

 

Strawberry Coulis (for Strawberry Variation):
  1. In a large bowl add the thawed strawberries, sugar, and water and stir until combined.
  2. Let the mixture rest for ~20 minutes in the refrigerator.
  3. Transfer the mixture to a blender and blend until it is mostly smooth with a few small berry pieces remaining.

 

Chantilly Cream & Assembly:
  1. In the bowl of a mixer add heavy cream, icing sugar and vanilla extract.  Mix on medium-high speed using a whisk attachment until stiff peaks form.
  2. Pour some berry coulis into each serving glass so that it forms a thin layer at the bottom of the glass.  Scoop some Chantilly cream on top of the coulis layer.  Repeat, adding another layer of coulis on top and Chantilly cream on top of the coulis to reach the top of the glass.  Spoon some coulis on top of the top layer of Chantilly cream and place a waffle cookie into the Chantilly cream vertically so that it is mostly visible.
  3. Serve immediately.

 

 

 

Yields 4 servings

Fresh Berry Fool

35 minPrep Time

35 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Raspberry Coulis (for Raspberry Variation):

1 1/2 cups frozen raspberries, thawed

2 tablespoons white sugar

1 1/2 tablespoons purified water

1/4 + 1/8 teaspoon lemon juice, or more to taste

Strawberry Coulis (for Strawberry Variation):

1 1/2 cups frozen sliced strawberries, thawed

2 tablespoons white sugar

1 1/2 tablespoons purified water

Chantilly Cream:

2 cups heavy cream

1/4 cup icing sugar

1 teaspoon vanilla extract

Waffle cookies

Instructions

    Raspberry Coulis (for Raspberry Variation):
  1. In a large bowl add the thawed raspberries, sugar, water and lemon juice and stir until combined.
  2. Let the mixture rest for ~20 minutes in the refrigerator.
  3. Transfer the mixture to a blender and blend until it is mostly smooth with a few small berry pieces remaining.
  4. Strawberry Coulis (for Strawberry Variation):
  5. In a large bowl add the thawed strawberries, sugar, and water and stir until combined.
  6. Let the mixture rest for ~20 minutes in the refrigerator.
  7. Transfer the mixture to a blender and blend until it is mostly smooth with a few small berry pieces remaining.
  8. Chantilly Cream & Assembly:
  9. In the bowl of a mixer add heavy cream, icing sugar and vanilla extract.  Mix on medium-high speed using a whisk attachment until stiff peaks form.
  10. Pour some berry coulis into each serving glass so that it forms a thin layer at the bottom of the glass.  Scoop some Chantilly cream on top of the coulis layer.  Repeat, adding another layer of coulis on top and Chantilly cream on top of the coulis to reach the top of the glass.  Spoon some coulis on top of the top layer of Chantilly cream and place a waffle cookie into the Chantilly cream vertically so that it is mostly visible.
  11. Serve immediately.
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https://evipatissier.com/2019/02/26/raspberry-fool/

 

 

 

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