The last thing you are likely to come across on the internet is a fool, a dessert fool, right? Maybe not, because today we are gearing up to make a delicious blueberry fool dessert; interesting? I know. And it’s true, you are not a fool, but maybe I can fool you into making a fool, which I promise is foolishly delicious( pardon the pun).
A dessert, creamy and fruity and with a few adjustments can be indulged as; breakfast, a hot summer snack or an after-dinner dessert, how amazing is that! This blueberry fool is easy to make, honestly, it takes less than 10 minutes. If you ask me, a fool is a winning dessert since it is easy, no-bake, creamy, fruity, beautiful (these little fools will catch your eye on every dessert table) and most importantly super delicious!
You might have indulged in a fool without knowing; maybe, maybe not. But these cups are presented under a general term; dessert cups. Just as a cake is a general term; as in sponge, mousse, biscuit, wafer, chiffon and so on. Similarly, dessert cups come in a variety of types as puddings, panna cotta, mousse cups, parfaits, and FOOLS!
WHAT IS FOOL DESSERT?
A fool, in dessert, is a mix of creamy sauce with pudding-like consistency swirled with a fresh fruit puree or jam. It is mostly served as dessert cups and can be indulged on most occasions but mostly on hot days. A double takeaway of a fool is you can indulge it immediately when it’s creamy or you can freeze it for a few minutes and indulge as an ice-cream-ish dessert, I prefer the latter on a hot day and otherwise consume it immediately for a breakfast serving.
A British dessert in origin, fools were made with custard and swirled with gooseberries. However, since the discovery of a variety of creamy delicacies such as whipping cream, it is easier to customize a fool to one liking, such as this one, flavoured whipping cream with honeyed, cooked and cooled blueberries.
Recipe Run Through
Make the blueberry sauce. Mix fresh blueberries with honey, fresh lemon juice and a bit of water in a medium-sized cooking pan. Place the pan over medium heat and cook until the blueberries are mushed to a jam-like consistency. (Approximately 5 minutes. ) Set it aside to cool.
Make the cream. In a medium-sized mixing bowl, mix heavy cream, yoghurt and vanilla extract and whip until thick and creamy.
Serve in dessert cups. Spoon equal-sized amounts of the whipped heavy cream mixture into dessert cups and then top with the cooled blueberry sauce. Using a small spoon, skewer or whatever you have on hand, make a swirl in each cup such that the blueberry sauce is swirled into the heavy cream mixture. Alternatively, you can just leave it as is( without the swirl); a base of creamy whipped cream topped with the blueberry swirl.
THE BLUEBERRY SAUCE
Although most recipes use freshly blended blueberries, I prefer cooking mine with a compote or rather homemade fresh fruit jam. Cooking enhances flavour, removes excess liquid and also gives a chance to infuse more flavour into the blueberry sauce. However, if you like fresh fruit puree then by all means go for it!
VEGAN BLUEBERRY FOOL
To make a vegan version of this blueberry fool, simply substitute the creamy base with coconut cream with dairy-free yoghurt and the blueberry sauce sweeten with, maple syrup or granulated sugar. The recipe procedure still remains the same as explained in the recipe card below.
RECIPE TIPS
Slightly refrigerate before serving. Although fools taste delicious when served immediately, refrigerating for a few minutes and indulging it while cold increases fulfilment in my observation. This is why it is mostly preferred during summer. However, if you are incorporating a fool for breakfast indulging it immediately would make more sense.
You can add more flavour to the creamy base. The base of this is heavy whipped cream with yoghurt. However, feel free to adjust it to your liking; you can add matcha, or substitute it with coconut cream, vanilla, or maybe saffron.
Recommended Tools
- Hand mixer
- Mixing bowl
- Serving glasses.
Related Recipes
HONEY BLUEBERRY FOOL
Course: DessertDifficulty: Easy7
servings10
minutes20
minutesIngredients
180 ml heavy whipping cream
150 ml yoghurt
250 gm blueberries
1/2 tsp vanilla extract
20 ml honey
3 tbsp lemon juice
Directions
- In a small cooking pan, mix blueberries, honey, lemon juice and 1/4 cup water. Cook over medium heat until the blueberries bust and mash to a jam-like consistency( 5-6 minutes). Remove and set aside to cool.
- In a mixing bowl, mix heavy cream, yoghurt and a pinch of vanilla for flavour. Using a hand mixer, whip until the mixture turns thick. ( Approximately 5-7 minutes on medium speed)
- Spoon the heavy cream mixture into dessert cups and top with cooled blueberry sauce. Make a swirl then refrigerate for a few minutes before serving.
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