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Mixed Berry Fool

Serves 6

For the blueberry sauce:

1 1/4 cup blueberries

¼ cup granulated sugar

3 tablespoon fresh lemon juice

¼ cup water

For the raspberry sauce:

1 ¼ cup raspberries

¼ cup granulated sugar

3 tablespoon fresh lemon juice

¼ cup water

For the fool:

2 cups cold heavy whipping cream

1/4 powdered sugar

2 Tablespoons pure vanilla extract

1 cup minced strawberries

Assorted berries and crushed ginger snap cookies, for garnish

For each of the sauces, combine ingredients in a medium sauce pan until the fruit break down and sugar has melted. Allow to simmer for 5-7 minutes. Remove from the pans and process the sauces in the food processor. Using a fine mesh strainer, strain out seeds from each sauce and set them aside.

For the fool, in a kitchen stand mixer combine the heavy cream, powdered sugar and vanilla until it forms soft peaks. Remove a small portion of the whipped cream to top off the dessert. With the remaining whipped cream, fold in minced strawberries by hand gently. Be careful not to over work the cream.

Spoon or pipe a layer of the strawberry whipped cream bottom of an individual parfait glass or wine glass. Add a layer of raspberry sauce. Then top with another layer of strawberry whipped cream. On top of that layer of cream, add a layer of the blueberry sauce. Add a dollop of reserved strawberry free whipped cream on top. Garnish with assorted berries and crushed cookies.

*** Feel free to add some whole berries to the layers ****

Contact Info:
Learn To Cook
Loretta Paganini School of Cooking
Chesterland
440-729-1110

www.LPSCInc.com

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