Print: Chef John's Fresh Berry Fool

While certainly not light on the calorie counter, this fresh berry fool recipe (from the French "fouler" meaning "to mash") is shockingly airy on the palate. The contrast between the rich, fluffy cream and the syrupy, tangy fruit makes this so much greater than the sum of its parts. Fresh berries are typical, but this would work with peeled, diced, ripe peaches.

Prep

21 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

1 cup fresh raspberries
1 cup fresh blackberries , broken in half
1 cup fresh strawberries , hulled and quartered
5 tablespoons white sugar , divided
1 teaspoon grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 cup heavy cream , chilled
0.25 cups crème fraîche
0.25 teaspoons pure vanilla extract
1 cup crushed shortbread cookies

Instructions

1 Place raspberries, blackberries, and strawberries in a bowl. Add ¼ cup sugar, lemon zest, and lemon juice; stir until sugar is mixed with berries and juices begin to release. Cover the bowl with plastic wrap; refrigerate until chilled, about 1 hour.
2 Place heavy cream and crème fraîche in a cold bowl. Add remaining 1 tablespoon sugar and vanilla extract; whisk until soft peaks and sharp lines form, 5 to 8 minutes.
3 Place some cookie crumbs in the bottom of each serving dish. Spoon in some macerated berries and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

Nutrition per serving

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