Blueberry Fool
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.
Servings 4 servings
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.