Blueberry Fool On A Berry Fruit Salad England Recipes

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BLUEBERRY FOOL



Blueberry Fool image

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.

Provided by Martha Stewart

Time 3h20m

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.

BLUEBERRY FRUIT SALAD



Blueberry Fruit Salad image

In Louisville, Illinois, Ruth Hastings tosses together both fresh and canned fruit to create this quick and colorful salad. A tangy dressing made with instant pudding mix and powdered orange drink provides refreshing flavor.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 20-24 servings.

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks
1 can (15-1/4 ounces) sliced peaches
4 cups fresh or frozen blueberries
3 medium firm bananas, sliced
1 cup green grapes, halved
1 cup sliced fresh strawberries
1 package (3.4 ounces) instant vanilla pudding mix
3 tablespoons orange breakfast drink mix

Steps:

  • Drain pineapple and peaches, reserving juices; set aside. Combine the fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit and toss to coat.

Nutrition Facts :

BLUEBERRY FOOL



Blueberry Fool image

Make and share this Blueberry Fool recipe from Food.com.

Provided by pammyowl

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup blueberries
1/4 cup water
2 tablespoons maple syrup or 2 tablespoons brown sugar
1 sprig mint
1 sprig lemon verbena (or piece of lemon peel)
1 cup whipping cream
2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 cup berry syrup (see above)
1 cup blueberries
mint (to garnish)

Steps:

  • In a medium saucepan, combine blueberries,water, maple syrup and herbs.
  • Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
  • Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
  • Refrigerate until completely chilled.
  • Make Berry Cream.
  • Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped").
  • Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly), and whip on high to incorporate.
  • Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
  • Assemble.
  • Distribute the remaining berries between 4 serving bowls or glasses.
  • Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
  • Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.

Nutrition Facts : Calories 389.7, Fat 22.3, SaturatedFat 13.7, Cholesterol 81.5, Sodium 129.9, Carbohydrate 49.5, Fiber 1.8, Sugar 28.2, Protein 1.8

EASY BLUEBERRY FOOL



Easy Blueberry Fool image

A fool is a simple dessert made with fresh fruit and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 pint fresh blueberries, washed and picked over
1 teaspoon lemon juice
1 tablespoon granulated sugar, or to taste
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  • In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

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  • While the berries are cooling, in the bowl of a stand mixer or in a large bowl using a hand mixer, whip together the cream, remaining 3 tablespoons sugar and vanilla to form soft peaks. Add the creme fraiche and continue beating until it is combined and the mixture again forms soft peaks.
  • Using a large rubber spatula, gently fold the blueberries into the whipped mixture, being careful not to overmix. (You want to create a marbleized effect.) Refrigerate, loosely covered, for up to 2 hours before serving.
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