Mixed Berry Fool Recipes

CHEF JOHN'S FRESH BERRY FOOL

Steps:

• Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
• Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
• Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

MIXED BERRY FOOL

Steps:

• Begin by tossing the chopped strawberries with the granulated sugar in a medium bowl. Set aside.
• Add the heavy cream to a large bowl or the bowl of a stand mixer and whip until soft peaks form.
• Add the powdered sugar and vanilla to the whipped cream and whip until stiff peaks form.
• Remove the whipped cream from the bowl and add it to another large bowl.
• Add the softened cream cheese and 2 cups of the chopped strawberries to the bowl of the stand mixer or bowl you whipped the cream in.
• Whip on high speed for 2 to 3 min. or until the cream cheese is light and fluffy and the strawberries have broken down.
• Gently fold 2/3 of the whipped cream into the strawberry-cream cheese mixture until combined.
• To assemble the fools, spoon about 1/3 cup of the strawberry cream into each of 8 parfait glasses. Sprinkle on some of the remaining chopped strawberries, blueberries and crushed graham crackers. Top each with another 1/3 cup dollop of the strawberry cream.
• Garnish with the remaining whipped cream and a few berries before serving.

BERRY-CHOCOLATE FOOLS

Steps:

• Toss 1 quart quartered strawberries with 2 tablespoons granulated sugar in a bowl. Beat 1 cup heavy cream with 2 tablespoons confectioners' sugar until soft peaks form. Melt 2 ounces finely chopped semisweet chocolate in the microwave and cool slightly; fold into the whipped cream. Layer the cream and berries in glasses.

MIXED BERRY FOOL (REDUCED CALORIE)

Steps:

• In small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.
• Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.
• Carefully add fruit mixture to food processor and puree until smooth.
• Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold.
• Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.
• Serve immediately.
• Garnish with berries, if desired.

MIX-AND-MATCH FOOLS

Steps:

• Whipped cream:
• Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3-6 minutes, depending on how many breaks you take.
• Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don't overwhip it.
• Berries and assembly:
• Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.
• Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.
• Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.

MIXED BERRY SAUCE

Steps:

• Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
• Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
• Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.