After all the ice creams, brownies, and cobblers I’ve made for my husband, his favorite dessert is still simply berries and fresh whipped cream. And he likes to make it himself. He’s been able to perfect his whipped cream, smooth and light, just the right amount of sugar, since we seem to always have heavy cream on hand since starting this blog. (Note to self: cook healthier recipes or you will explode) I’ve got to admit, it irks me that his favorite dessert is something he makes. Although uncoordinated and unathletic, I’m super competitive. Besides winning a flip cup championship in 2005, I’ve lived my whole life wanting to win without even being able to hit a ball on purpose. It’s frustrating. And to be honest, I cheated at that flip cup championship. There was a pitcher I was knocking my cup against. I’m not proud, but you see, I want to win! This need and inability has forced me to be competitive in other aspects of my life, like whose dessert is your favorite…
I found this recipe for something called a blueberry fool and knew it was just my ticket to dominate the #1 spot on Jolian’s dessert list. It’s his favorite berries and whipped cream, just a little fancier. The blueberries are cooked with a little lemon juice and sugar until they form a sauce, and then part are folded into the whipped cream while the rest go on top. Even if it didn’t become his favorite, how could I resist making something called a blueberry fool? How great is that name? Fool is one of those words that just makes me laugh. I can’t help saying it without mimicking Mr. T.
The blueberry fool was light and oh, so delicious. A perfect summer dessert. It’s so simple but seems very elegant and fancy. Unfortunately for me, it didn’t score the spot at the top. While Jolian loved it, he really prefers raspberries to blueberries. Damn it! Raspberry fool coming up next… I will win!
From Martha Stewart
- 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
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 four dessert dishes, and spoon remaining sauce over tops.