Mixed Berry Fool Recipes

Steps:

• Begin by tossing the chopped strawberries with the granulated sugar in a medium bowl. Set aside.
• Add the heavy cream to a large bowl or the bowl of a stand mixer and whip until soft peaks form.
• Add the powdered sugar and vanilla to the whipped cream and whip until stiff peaks form.
• Remove the whipped cream from the bowl and add it to another large bowl.
• Add the softened cream cheese and 2 cups of the chopped strawberries to the bowl of the stand mixer or bowl you whipped the cream in.
• Whip on high speed for 2 to 3 min. or until the cream cheese is light and fluffy and the strawberries have broken down.
• Gently fold 2/3 of the whipped cream into the strawberry-cream cheese mixture until combined.
• To assemble the fools, spoon about 1/3 cup of the strawberry cream into each of 8 parfait glasses. Sprinkle on some of the remaining chopped strawberries, blueberries and crushed graham crackers. Top each with another 1/3 cup dollop of the strawberry cream.
• Garnish with the remaining whipped cream and a few berries before serving.

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.

Steps:

• Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
• Combine the heavy cream and confectioners' sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
• Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.

Steps:

• 1 To make the compote, preheat the oven to 350°F.
• 2 Place the fruit in a large saucepan and sprinkle with the sugar. Add enough water to just cover and bring the mixture to a boil, letting, allowing the sugar to dissolve. Let the mixture simmer for 10-15 minutes, until the fruit has completely softened.
• 3 Add the syrup, if using (elderflower works very well with gooseberries, and ginger is great with rhubarb). Check the compote for sweetness and add more sugar if you desire. Allow the compote to cool, then chill in the refrigerator for 30 minutes.
• 4 Whisk the cream and confectioners' sugar together until soft peaks form (it should not be too thick), then fold in the compote. Divide the fool among 6 decorative glasses and serve.

Steps:

• In small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.
• Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.
• Carefully add fruit mixture to food processor and puree until smooth.
• Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold.
• Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.
• Serve immediately.
• Garnish with berries, if desired.