Best Bumbleberry Fool Parfait Recipes

STRAWBERRY LEMON FOOL PARFAITS

Steps:

• In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours.
• Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar.
• Top the parfaits with some of the candied lemon zest.

CHEF JOHN'S FRESH BERRY FOOL

Steps:

• Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
• Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
• Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

FLAKY BUMBLEBERRY PIE

Steps:

• In a small bowl, combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 400°. On a lightly floured surface, roll out half the dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim to 1/2 in. beyond edge of plate., In a large bowl, combine filling ingredients; pour into crust. Roll out the remaining dough; cut out decorative shapes with cookie cutters. Place over filling. Cover edge loosely with foil., Bake 20 minutes. Reduce heat to 350°; remove foil. Bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BUMBLEBERRY PIE

Steps:

• Heat oven to 400º.
• Line a 9" pie plate with one of the pie crusts.
• In a large bowl, combine all the filling ingredients. Stir gently to mix.
• Spoon filling into crust.
• Top with second crust and crimp to your style.
• Cut slits decoratively on top and place pie on baking sheet in case of any spills.
• Bake 1 hour until golden brown around edges.