Creamy Cream – William’s Berry Fool

Confession time – this recipe comes straight from William Sonoma. I have not tried it yet. I’m sharing it now for two reasons – today is April 1st – APRIL FOOL’S DAY and a dessert called Berry Fool just seemed so appropriate, don’t you think? We are going to make this very soon. Some of our neighboring smaller, family run strawberry farms are beginning to sell baskets of little berries. Hubby and I are already making plans for a drive in the country (which means about a 15 minute drive from our home!) to get some fresh picked berries in the very near future. We just need to get our butts in gear for some of those early morning dew-kissed berries. Yum!

Berry fool is an old-fashioned English treat whose name derives from the French word fouler, to crush. This versatile dessert can be spooned into dessert bowls or wineglasses and served immediately. It also makes a delicious accompaniment to a thin slice of pound cake or angel food cake. Or, for a more showy, but equally easy, presentation, try layering the fool in tall wineglasses, alternating it with layers of mixed berries such as sliced strawberries and whole raspberries and blueberries (As pictured from William Sonoma’s page). You could even present the Fool as a Trifle of sorts in wine glasses, layering Angel Food cake, fresh berries and the Fool.

This would also make for a very elegant 4th of July Dessert. It is cool, refreshing and red, white and blue (if blueberries are used). To emphasize the Red White and Blue theme, omit the mint leaves and place 1 or two blueberries on top with the strawberry.

Creamy Cream: William’s Berry Fool
7 Small strawberries plus 2 small strawberries, halved for garnish
1/3 Cup Sugar plus more to taste
¾ Cup Raspberries or blueberries or a mixture of both
1 Teaspoon Fresh Lemon Juice
Pinch of Salt
¾ Cup Heavy Cream, well chilled
6 Small Fresh Mint Leaves for Garnish

Stem and hull 7 small strawberries, cut in quarters lengthwise.

In a small bowl, toss together the quartered strawberries with 1/3 cup of sugar. Use a fork to smash the berries until they are the consistency of jam, mostly pureed. Add the additional ¾ cup of berries (raspberries, blueberries or mixture). Crush berries lightly with fork. Stir in lemon juice and salt. Taste and add 1-2 more tablespoons of sugar, if needed. Place in the freezer and chill, stirring frequently to prevent ice from forming, until well chilled, about 15 minutes.

Whip cream in a well chilled bowl with well chilled beaters on medium to medium-high speed until firm peaks form when the beaters are lifted. Scoop the chilled fruit onto the cream. Use a rubber spatula to fold the fruit into the cream until just incorporated. Berry Fool can be served immediately or covered and refrigerated overnight.

To serve: spoon berry mixture into 4 dessert bowls or tall stemmed glasses (such as wine glasses). Garnish each serving with a small strawberry half and few mint leaves.

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