Berry Fool
By America's Test KitchenPublished on July 17, 2013
Yield
Serves 6
Ingredients
Before You Begin
Blueberries or blackberries can be substituted for raspberries in this recipe. You can also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your stand mixer's whisk attachment and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.
Instructions
- Process half of strawberries, half of raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand for at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove saucepan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl; cover with plastic wrap; and refrigerate until cold, about 2 hours.
- Meanwhile, chop remaining strawberries into rough 1/4-inch pieces. Toss strawberries, 2 tablespoons sugar, and remaining raspberries together in medium bowl. Let sit for 1 hour.
- Using stand mixer fitted with whisk attachment, whip cream, sour cream, vanilla, and remaining 2 tablespoons sugar on low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Transfer 1/3 cup whipped cream to small bowl and set aside.
- Remove thickened berry puree from refrigerator and whisk until smooth. Slowly add two-thirds of thickened puree to whipped cream mixture on medium speed and mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.
- Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide puree-cream mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved whipped cream. Sprinkle with crackers and garnish with mint sprigs, if using. Serve immediately.
Yield
Serves 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The secret to a fool that’s both creamy and intensely fruity is in how you thicken it. For our recipe, we developed the bold berry flavor with both strawberries and raspberries—although blueberries or blackberries are suitable substitutions for the raspberries. We thickened our fruit puree with the addition of gelatin and incorporated both sour and heavy cream, which added just the right touch of richness with a tangy undertone. To top it all off, we took an unconventional approach with a sprinkling of crushed sweet wheat crackers. The nutty flavor complemented the berries and added a subtle crunch to this sweet dessert.
Before You Begin
Blueberries or blackberries can be substituted for raspberries in this recipe. You can also substitute frozen fruit for fresh, but there will be a slight compromise in texture. If using frozen fruit, reduce the amount of sugar in the puree by 1 tablespoon. The thickened fruit puree can be made up to 4 hours in advance; just make sure to whisk it well in step 4 to break up any clumps before combining it with the whipped cream. For the best results, chill your stand mixer's whisk attachment and bowl before whipping the cream. We like the granular texture and nutty flavor of Carr’s Whole Wheat Crackers, but graham crackers or gingersnaps will also work.
Instructions
- Process half of strawberries, half of raspberries, and 1/2 cup sugar in food processor until mixture is completely smooth, about 1 minute. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree; reserve any excess for another use). Transfer 1/2 cup puree to small bowl and sprinkle gelatin over top; stir until gelatin is incorporated and let stand for at least 5 minutes. Heat remaining 2 cups puree in small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. Remove saucepan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to medium bowl; cover with plastic wrap; and refrigerate until cold, about 2 hours.
- Meanwhile, chop remaining strawberries into rough 1/4-inch pieces. Toss strawberries, 2 tablespoons sugar, and remaining raspberries together in medium bowl. Let sit for 1 hour.
- Using stand mixer fitted with whisk attachment, whip cream, sour cream, vanilla, and remaining 2 tablespoons sugar on low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Transfer 1/3 cup whipped cream to small bowl and set aside.
- Remove thickened berry puree from refrigerator and whisk until smooth. Slowly add two-thirds of thickened puree to whipped cream mixture on medium speed and mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree.
- Transfer uncooked berries to fine-mesh strainer; shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide puree-cream mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved whipped cream. Sprinkle with crackers and garnish with mint sprigs, if using. Serve immediately.
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