Blueberry Fool On A Berry Fruit Salad England Recipes

BLUEBERRY FOOL

Steps:

• Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
• Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

BLUEBERRY FOOLS

Steps:

• Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
• Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.

BLUEBERRY FRUIT SALAD

Steps:

• Drain pineapple and peaches, reserving juices; set aside. Combine the fruit in a large bowl. In another bowl, combine fruit juices with pudding and drink mixes; mix well. Pour over fruit and toss to coat.

SPICED BLUEBERRY FOOL

Steps:

• In a large saucepan, combine the blueberries, 1/4 cup sugar (or sugar substitute), and lemon juice.
• Cook, stirring all the while, over low heat until the sugar dissolves and the berries start to give off liquid- about 2 minutes Increase heat to medium-high and simmer until the berries have broken down- about 4 minutes.
• Stir in cinnamon, nutmeg and ground ginger.
• Strain the berry mixture through a fine mesh sieve, pushing hard on the solids to extract as much liquid as possible.
• Discard the solids- (You will have 1 to 1-1/2 cups liquid, depending on the juiciness of the berries).
• Refrigerate until well chilled, at least 1 hours.
• Chill 4 parfait, or tall wine glasses (use champagne flutes, if you have them, as an impressive touch for a formal dinner).
• In a large bowl, whip the cream with the remaining tbsp sugar (or sugar substitute) and the vanilla, until stiff.
• Stir 1/4 of the blueberry mixture into the cream to lighten and gently fold in the rest of the mixture.
• Spoon into the chilled glasses, cover, and refrigerate at least 2 hours, and up to 8 hours.
• Just before serving, garnish with a pinch of chopped ginger and a sprig of mint.

EASY BLUEBERRY FOOL

Steps:

• In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
• In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

BLUEBERRY FRUIT SALAD

Steps:

• In a large bowl, combine the blueberries, banana, strawberries, grapes, and cantaloupe.
• Add 2 tablespoons orange juice; toss gently to coat. Chill in refrigerator until serving time.
• In a separate small bowl, stir together the remaining orange juice, mayonnaise, yogurt, honey, and ginger. Chill.
• Arrange fruit on serving plates. Serve with honey yogurt dressing.

BLUEBERRY FOOL

Steps:

• In a medium saucepan, combine blueberries,water, maple syrup and herbs.
• Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
• Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
• Refrigerate until completely chilled.
• Make Berry Cream.
• Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped").
• Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly), and whip on high to incorporate.
• Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
• Assemble.
• Distribute the remaining berries between 4 serving bowls or glasses.
• Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
• Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.

BLUEBERRY FOOL ON A BERRY FRUIT SALAD (ENGLAND)

Steps:

• 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.
• Shortly before serving, toss berry mixture with chopped mint.
• 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.
• 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.).
• Add remaining cup of blueberries to the cooled blueberries & set aside.
• 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.
• Add creme fraiche & continue beating until it is combined & soft peaks are again formed.
• With a rubber spatula, GENTLY fold the blueberries into the whipped mixture & creating a marblized effect ~ DO NOT OVERMIX!
• Refrigerate, loosely covered for not more than 2 hours before serving.
• 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.