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Berry fool


  • Author: Emily
  • Prep Time: 2 hours 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x

Description

Billowing clouds of whipped cream swirling with a sweet berry reduction, topped off with a sprinkle of salty crunch that will please any palette.


Scale

Ingredients

  • 2 lbs fresh strawberries, hulled
  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 2 teaspoons unflavored powdered gelatin
  • 1 cup heavy cream, chilled
  • 1/4 cup sour cream
  • 1 tsp vanilla
  • 1/4 cup graham cracker crumbs

Instructions

  1. In a food processor, add half the strawberries and half the raspberries. Sprinkle 1/2 cup sugar in and process for one minute. Strain mixture into a medium mixing bowl or 4 cup measuring cup. Discard solids.
  2. Measure out 1/2 cup liquid puree and stir in the powdered gelatin. In a medium saucepan add 2 cups puree and heat on medium until it begins to boil, then remove from heat and add in the reserved gelatin mixture. Stir until dissolved. Transfer to a bowl, cover it with plastic wrap and set in the fridge to chill for at least 2 hours.
  3. Chop the remaining strawberries into quarters. Combine chopped strawberries with the remaining raspberries and mix in 2 tablespoons sugar. Let the berries sit for at least 1 hour.
  4. With a hand-held or stand mixer, whip the heavy cream, sour cream, vanilla and 2 tablespoons sugar on low for about 30 seconds. increase the speed and whip until stiff peaks form. Transfer about 1/3 a cup of the whip cream mixture to a container and set aside for a garnish.
  5. Remove the berry puree from the fridge and give it a few turns with a whisk to smooth. Set your mixer to medium speed and add two thirds of the puree to the whip cream and whip until fully incorporated. Turn your machine off and remove the whisk. With a spatula, fold in the remaining fruit puree, leaving lots of streaks. Now we’re ready to assemble the dessert, so set out your glasses.
  6. Place the sugared berries that have been sitting out on the counter into a fine mesh strainer to remove the liquids. Gently shake if needed. Place a heaping spoonful (about two tablespoons) into the bottom of each glass. Be sure to save some for a garnish. Fill each glass with the streaked berry mixture leaving some space at the top for the garnish. Top each one off with the remaining sugared berries, a dollop of the plain whip cream mixture you set aside earlier, and a sprinkling of graham cracker crumbs. For a lovely display, you can add a sprig of mint inside the rim of each glass. Serve and enjoy!

  • Category: Dessert
  • Cuisine: Brittish

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