Dessert: England – English Berry Fool with Whipped Cream

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 3 large egg yolks, approx. 1.8 oz (50 g) total
- 1/4 cup (50 g) granulated sugar
- 1 cup (240 ml) berry purée (made from combined berries below)
- 1 1/2 cups (360 ml) heavy whipping cream
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) blackberries
- 1 cup (150 g) huckleberries
- 1 cup (125 g) raspberries
- 1 tbsp (15 ml) fresh lemon juice
- Zest of 1/2 lemon (about 1/2 tsp / 1 g) optional

Instructions

1. In a blender or food processor, purée the blackberries, huckleberries, and raspberries with lemon juice until smooth, then strain if you prefer a seed-free purée; measure 1 cup (240 ml) and refrigerate any extra for garnish.
2. Whisk the egg yolks with granulated sugar until pale and slightly thickened.
3. Stir a few tablespoons of the berry purée into the yolk mixture to temper, then fold the tempered yolk back into the remaining purée until combined. Chill briefly if warm.
4. Whip the heavy cream with vanilla to soft peaks.
5. Fold the berry-yolk mixture gently into the whipped cream until streaks mostly blended for a marbled fool, or fully combined for an even color.
6. Spoon into serving glasses, chill 30 minutes to set, and garnish with whole berries or a drizzle of reserved purée before serving.