Best Blueberry Fool Recipes

EASY BLUEBERRY FOOL

Steps:

• In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
• In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

BLUEBERRY FOOL

Steps:

• Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
• Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

MANGO BLUEBERRY "FOOL"

Steps:

• Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
• Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

SIMPLE BLUEBERRY FOOL

Steps:

• Heat 1 cup blueberries, sugar, and thyme in a small saucepan until berries just begin to burst. Remove from heat, stir in remaining berries, and let cool completely.
• Layer 1/4 cup yogurt, 1/2 cup meringue pieces, and 1/4 cup berry mixture in 4 shallow bowls. Garnish with thyme and serve immediately.

BLUEBERRY FOOL

Steps:

• In a medium saucepan, combine blueberries,water, maple syrup and herbs.
• Bring to a simmer over high heat, stirring constantly until the liquid has thickened and berries have popped, about 3-5 minutes.
• Remove from heat and transfer into a heat-proof bowl or measuring cup and purée using an immersion blender. You can also transfer into a standing blender and purée until smooth.
• Refrigerate until completely chilled.
• Make Berry Cream.
• Whip cream, sugar and salt in a standing mixer or large bowl until stiff peaks form and it starts to look a little lumpy (this is generally considered "over-whipped").
• Pour in 1/2 cup of chilled bb syrup (reserve remainder for the assembly), and whip on high to incorporate.
• Using a rubber spatula, scrape down the bowl, then whisk one more time to assure that streaks don't remain.
• Assemble.
• Distribute the remaining berries between 4 serving bowls or glasses.
• Dollop the berry cream over top of each, and drizzle with remaining berry syrup. Finish with an herb garnish. Serve cold.
• Note: the syrup can be refrigerated in an airtight container for a week, and the berry cream can be made and refrigerated for up to 24 hours. You can assemble the fools ahead of time in the serving vessels minus the syrup and garnish, covered in plastic wrap and refrigerated for up to 24 hours.

BLUEBERRY PEACH FOOL

Steps:

• In a small saucepan, combine the peaches, sugar, apple juice, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peaches are tender. Cool slightly. , In a blender, process peach mixture until smooth. Transfer to a small bowl; cover and refrigerate until chilled. , Just before serving, whip cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into peach mixture. In parfait glasses, alternately layer blueberries and cream mixture.

BLUEBERRY-KIWI FOOL

Steps:

• In a shallow dish mash 1 cup of the blueberries with a potato masher (or puree with a mini food processor).
• In a medium bowl beat whipping cream and sugar until cream is very stiff.
• Fold in mashed blueberries.
• In individual 6 to 7 ounce glasses or dishes, put a layer of whipped cream mixture and top with remaining blueberries and chopped kiwi.
• Serve immediately, or cover and chill up to 2 hours before serving.

BLUEBERRY-YOGURT FOOL

Steps:

• In a blender, combine 1 pint of blueberries, honey, lime juice, and 5 mint leaves; puree. Press mixture through a fine mesh sieve to remove skin and seeds. Discard skin and seeds. Taste and add more honey if desired. Transfer to a container, cover with plastic wrap, and refrigerate until cold, about 10 minutes.
• With an electric mixer or a whisk, whip the cream until it holds stiff peaks. Fold the cream into the yogurt.
• Using a light hand, fold the blueberry puree into the yogurt mixture about three quarters of the way, leaving a swirly pattern of dark purple streaks through the white yogurt mixture.
• Spoon into 4 glasses and chill. To serve, sprinkle with pistachios, and garnish with remaining blueberries and mint sprigs.

BLUEBERRY BUTTERMILK FOOL RECIPE - (4.5/5)

Steps:

• Make sauce: In a saucepan set over medium heat, combine 1½ cups blueberries, mint, sugar and salt, and cook until bubbling. Reduce heat to medium-low and cook, stirring occasionally, until blueberries are soft, about 5 minutes. Stir in lemon zest and juice. Remove from heat, stir in remaining blueberries and let cool to room temperature. Make pudding: Use an electric mixer to whip cream until stiff peaks form. Set aside. In a large bowl, combine buttermilk, lemon juice, citrus zests and sugar. In a small bowl, combine gelatin and warm water, stirring until gelatin dissolves. Gradually pour gelatin mixture into buttermilk mixture, whisking to combine. Fold in whipped cream. Divide pudding among four small bowls. Refrigerate until set, 4 hours. To serve, top puddings with sauce, a drizzle of honey and mint sprig.

BLUEBERRY FOOL

Steps:

• In a shallow dish with a potato masher, mash 1 cup of the blueberries. Stir cinnamon into mashed blueberries.
• In a chilled medium bowl combine whipping cream and sugar; beat with a rotary beater until very thick. Fold in the mashed blueberries.
• In 6- to 7-ounce dessert dishes layer the whipped cream mixture, the remaining 1 cup blueberries, and the kiwifruits. Serve immediately or cover and chill for up to 2 hours before serving.