The classic fruit fool is a traditional English dessert which has stood the test of time. Simultaneously scrumptious and simple, this particular blueberry fool also happens to be one of the quickest desserts I know. It starts with an irresistible blueberry compote that is then folded into rich billowing whipped cream, and it is always a big hit with dinner guests. But what makes this version distinctly special is a secret little device that is probably already sitting in your spice cabinet...a dash of ground coriander. While the specific presence of coriander in this dessert is practically guaranteed to go undetected by your guests, they will leave the table both strangely delighted and wondering why your blueberries somehow taste better than theirs.
This makes a particularly enjoyable dessert in the summer, when the warmth of the weather practically demands something refreshingly cool and sweet at the end of a meal. But a blueberry fool can be equally enchanting in the cooler months.
Ingredients for Blueberry Fool
- blueberries
- water
- lemon
- sugar
- ground coriander (optional)
- heavy whipping cream
- pure vanilla extract
See recipe card for quantities.
Instructions for Blueberry Fool
Begin by gathering your ingredients for the blueberry compote. If using whole coriander seeds, finely grind them with a mortar and pestle (or spice grinder of your choice).
Zest the lemon (a microplane works best for this) and then juice it.
Place 1 cup of the blueberries in a small saucepan along with the water, lemon juice, 2 tablespoons of the sugar, half of the lemon zest, and the ground coriander.
Over medium heat, bring the blueberry mixture to a boil. Turn the heat down to medium low and simmer uncovered for about 10 minutes, or until the berries have broken down and the mixture has become quite thick and dark violet in color.
Take the blueberry compote off the heat, and let it cool to room temperature.
Place the whipping cream, the remaining 1 tablespoon of sugar, and the vanilla extract into a medium bowl.
Beat with an electric mixer until the cream is firm enough to hold its shape when the blueberry compote is folded in, about 5 minutes.
Add approximately half of the cooled blueberry compote to the whipped cream.
Gently fold the blueberry compote into the whipped cream, just until the mixture is beautifully streaked with violet ribbons of blueberry.
Portion the mixture into serving glasses or bowls. Then dollop a large spoonful of the remaining blueberry compote on top. Garnish with a few fresh blueberries and a sprinkle of the remaining lemon zest.
Hint: Using whole coriander seeds and grinding them at home ensures optimum freshness, but you can certainly use coriander that has already been ground if you don't have the time or inclination to do it yourself.
Storage
The blueberry compote can be made up to a week in advance and then stored in the refrigerator. Once the blueberry fool is assembled, it should be served immediately for best results. However, it will stand up for a few hours in the refrigerator if you really want to prepare it beforehand.
Top tip
Are you a bit dubious about adding ground coriander seed to your dessert? Don't be. It may sound like a rather eccentric suggestion, but there is a perfectly scientific explanation for the pure alchemy that results. And it involves a naturally occurring chemical compound called linalool, which is found in both coriander and blueberries. Mixing them together creates a sort of layering effect that both amplifies and enhances the flavor of the blueberries, ultimately rendering them more fragrant, intense, and mysteriously just better.
Related
Looking for other fruit forward desserts? Try these:
📖 Recipe
Blueberry Fool
Ingredients
- 1½ cup blueberries
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons sugar
- ⅛ teaspoon ground coriander (optional)
- 1 cup heavy whipping cream
- ½ teaspoon pure vanilla extract
Instructions
- Begin by making the blueberry compote. Place 1 cup of the blueberries in a small saucepan along with the water, lemon juice, 2 tablespoons of the sugar, half of the lemon zest, and the ground coriander.
- Over medium heat, bring the blueberry mixture to a boil. Turn the heat down to medium low and simmer uncovered for about 10 minutes, or until the berries have broken down and the mixture has become quite thick and dark violet in color.
- Take the blueberry compote off the heat and let it cool to room temperature.
- Place the whipping cream, the remaining 1 tablespoon of sugar, and the vanilla extract into a medium bowl. Beat with an electric mixer until the cream is firm enough to hold its shape when the blueberry compote is folded in, about 5 minutes.
- Gently fold half of the cooled blueberry compote into the whipped cream, just until the mixture is beautifully streaked with violet ribbons of blueberry.
- Portion the mixture into serving glasses or bowls. Dollop a large spoonful of the remaining blueberry compote on top, and then garnish with a few fresh blueberries and a sprinkle of the remaining lemon zest.
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