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28
Berry Fool
A traditional British dessert, fool is great any time of year, but is a real
treat when summer berries are at their peak.
Makes about 4 cups
2 cups mixed berries (strawberries, raspberries, blueberries)
1 tablespoon granulated sugar
2 cups heavy cream, chilled
2 tablespoons confectioners’ sugar
½ teaspoon pure vanilla extract
1. Put the berries and granulated sugar into the mixing cup.
2. Using the blending shaft, blend on High until almost fully puréed;
reserve.
3. Put the remaining ingredients into a medium to large mixing bowl.
Using the whisk attachment, blend on Low until cream is just starting
to thicken and then gradually increase speed to High to finish (cream
should be a medium-stiff consistency).
4. With a large spatula, gently fold in the berry mixture – streaky is OK.
5. Serve immediately for the best texture (fool will only stay in good
form for about 1 hour maximum).
Nutritional information per serving (½ cup):
Calories 185 (85% from fat) • carb. 6g • pro. 0g • fat 16g • sat. fat 11g
• chol. 64mg • sod. 0mg • calc. 4mg • fiber 1g
Sweet Whipped Cream
Spoon a dollop over our milkshake (page 19) or Mexican Hot Chocolate
(page 29) for a finishing touch.
Makes 2 cups
1¼ cups chilled heavy cream
2 tablespoons confectioners’ sugar
1½ teaspoons pure vanilla extract
1. Put all ingredients in a large bowl. Using the whisk attachment, begin
to whip on Low speed, being sure the whisk just skims the surface of
the cream.
2. Continue blending on Low until cream begins to thicken, then gradu-
ally increase speed to High and move whisk in an up-and-down
motion throughout the bowl until desired stiffness is achieved.
Whipped cream will reach soft peaks between 50 to 60 seconds.
Nutritional information per serving (2 tablespoons):
Calories 67 (88% from fat) • carb. 2g • pro. 0g • fat 6g • sat. fat 5g
• chol. 25mg • sod. 6mg • calc. 0mg • fiber 0g
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