One of the best things about summer is the dizzying amount of fresh fruit available. Juicy peaches, fresh strawberries, blackberries, blueberries, grapes, sweet cantaloupes and watermelons. I could live on fruit.
So when one of my favorite farmers had homegrown blackberries at Tuesday’s farmers market, I had to have them. Yes, they are still a little tart, but nothing that a little powdered sugar can’t fix.
On my way home I remembered this recipe I came across some time ago on a local food website, SavorSA.com, for Raspberry Fool.
It’s a Mark Bittman recipe and I love him. He’s a food writer for the New York Times, travels extensively (he did a 13-part series PBS show with Mario Batali and Gwyneth Paltrow “Spain…On the Road Again” that was quite good) and he loves vegetables, hence his “How to Cook Everything Vegetarian” cookbook.
In short, anything Mark does is terrific, so surely this dessert must be as well. I mean, what can be bad about heavy whipping cream, sugar and blackberries?
This is one dessert that will make you look like a hero. Essentially, it’s a fruit mousse and it tastes like it’s much more difficult than it is. So trust me when I say that only a fool would reject this light, fruity and delectable sweet treat.
Now get those fresh blackberries and cream and start whipping.
- 2 to 3 cups raspberries or blackberries divided
- 1/2 cup powdered sugar plus 1 tablespoon sugar for the cream, and more if needed, divided
- 1 cup heavy whipping cream preferably not ultra-pasteurized
- Pinch of salt
Purée about one-third of the berries in a blender with 1/4 cup powdered sugar. Then force the purée through a sieve to remove seeds. Taste. The purée should be quite sweet, but if it is not, add a little more sugar.
Toss the remaining berries with 1/4 cup powdered sugar.
Using a hand held mixer, a standing mixer or, for the daring and determined, a whisk, beat the cream, 1 tablespoon sugar and a pinch of salt until it holds soft peaks.
Beat in the purée, then carefully fold in the sugared berries. Taste and add more sugar if necessary. Serve immediately (in a martini glass) or refrigerate for up to an hour. Any leftover fool will keep in the fridge for up to two days.