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Blueberry Fool

A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.

  • Prep:
  • Total Time:
  • Servings: 6
Blueberry Fool

Photography: Jonathan Lovekin

Source: Martha Stewart Living, May 2013

Ingredients

  • 2 cups frozen wild blueberries, thawed, or fresh blueberries
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Scant 1/4 teaspoon ground cinnamon
  • 7 tablespoons sugar, divided
  • 1/4 teaspoon coarse salt
  • 2 cups heavy cream

Directions

  1. Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.

  2. Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

Reviews (4)

  • Toy4paco 4 Jul, 2014

    I followed instructions exactly. Tastes fantastic! The color was a bit off. Way more purple than white, but who cares! It was a big hit at the party!

  • elizabeth133 29 Jun, 2014

    I made this yesterday, and for some reason it tasted exactly like Key Lime Pie filling. It was totally delicious but didn't taste like blueberries at all.

  • cleo88 23 Jun, 2014

    Made this over the weekend. Very easy to do. I didn't puree the fruit or strain it. I'm calling it "rustic". Then added crushed graham cracker on top of each served portion. So yummy! The cream flavor softened by the next morning and texture was more mousselike as stated. It was good as a topping on our pancakes the next day. This would make a great filling for a cake as well.

  • Steve727 8 Jun, 2014

    Blueberry fool looks great with the swirls running through but this recipe is SO sickly sweet! - I only used HALF sugar quantities but still sickly!

    I may make again but will leave out ALL the added sugar unless the blueberries are particularly sour.