Sweet and Tangy Blueberry Fool
Mousse-like but much softer. An original recipe for this New England dessert goes all the way back to 15th century England, when it was made with crushed berries mixed with eggs and a sweetener, creating a berry-laden custard. It was made in this way even well into 19th century New England before being altered using whipped cream instead of custard. I think you will find this version less sweet and eggy, but "super delicious" as my kids say! Refer to note at the end for 2 other Fool recipes, one of which is the classic preparation.
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For 4 people
- 1 (12-ounce)bag frozen blueberries(2 1/2 cups)
- 1/4 cup corn syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- Pinch dried ginger or allspice
- 1 (1-ounce)envelope unflavored gelatin
- 1/2 (8-ounce)container creme fraiche
- 1 1/2 cups whipped topping
- Crushed gingersnaps or your favorite crisp Holiday cookies
Sweet and Tangy Blueberry Fool Directions
Make blueberry filling by combining frozen blueberries, corn syrup, lemon juice and spices in a medium saucepan over medium heat. Bring to boil until blueberries are thawed. Once boiling, and with a potato masher or sturdy fork, mash the blueberries just a couple times, leaving them very chunky. Sprinkle gelatin over the top and continue cooking without stirring for 1 minute.
Remove from heat and transfer to bowl to chill in refrigerator, uncovered, for 30 minutes.
When ready, whisk creme fraiche and whipped topping until well combined in a large bowl. Fold in cooled(it will still be warm)blueberry mixture, folding until desired streaks are visible or fold in entirely.
Divide among 4 serving dishes, loosely cover with film wrap and chill at least 3 hours before serving with crushed cookies over the top.
NOTE: Follow this link for a great Raspberry Fool and to prepare this old time dessert the way it was intended, follow this link, English Cranberry Fool with Baked Meringue.