Blueberry Fool on a Berry Fruit Salad (England)

“This recipe came originally from the cookbook Ten: All the Foods We Love...and Ten Recipes from Each, & I found it published in the Food Section of the 27 May 2009 issue of the Los Angeles Times. Preparation time includes neither the 2 hours needed for the berries to set nor the 2 hours for the blueberry fool to chill!”

Ingredients Nutrition


  1. FOR THE SALAD: In a large, nonreactive bowl, combine blueberries, blackberries, lemon juice & sugar, then set aside for 2 hours at room temperature for juices to develop.
  2. Shortly before serving, toss berry mixture with chopped mint.
  3. FOR THE FOOL: While salad is developing the juices, in a small saucepan over medium-low heat, cook 1 cup of blueberries & 1/4 cup sugar for about 10 minutes, stirring occasionally until the sugar has dissolved & berries have softened.
  4. Remove from heat & transfer berries to a medium bowl to cool completely. (To speed the process, chill berries in the frig for about 20 minutes or about 5 minutes in the freezer.).
  5. Add remaining cup of blueberries to the cooled blueberries & set aside.
  6. While the berries are cooling, in a large mixing bowl & with a hand mixer, whip together the cream, the remaining 3 tablespoons of sugar & the vanilla to form soft peaks.
  7. Add creme fraiche & continue beating until it is combined & soft peaks are again formed.
  8. With a rubber spatula, GENTLY fold the blueberries into the whipped mixture & creating a marblized effect ~ DO NOT OVERMIX!
  9. Refrigerate, loosely covered for not more than 2 hours before serving.
  10. When ready to serve, spoon 1/2 cup of fruit salad into each of 6 dessert bowls & top with a generous portion of the fool.

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