This is summer in a bowl, and I have a loose recipe to represent the season:
170 g (1 6-oz package) raspberries, 12 raspberries reserved for garnish
1/4 cup sugar
1 loaf store-bought cornbread, cubed
1 cup heavy cream
1 Tbsp powdered sugar
1/4 tsp vanilla extract
zest of 1 lemon
Mint sprigs, for garnish
1. Preheat oven to 400 degrees F.
2. Combine the raspberries (except for the 12 reserved raspberries) and the sugar in a small saucepan. Cook over low heat until the raspberries have broken down. Remove from heat and cool.
3. Place the cornbread cubes on a baking sheet and bake until toasted and light golden brown, about 5 minutes.
4. Whip the cream with powdered sugar, vanilla extract and lemon zest until stiff peaks form.
5. Stir a third of the whipped cream into the raspberry compote. Gently fold the rest of the whipped cream into the raspberry mixture.
6. Divide the cornbread croutons among four bowls. Top with the raspberry fool and garnish with three raspberries and a mint sprig.
I don’t need to go on about the flavors of autumn. We all know about cinnamon and root vegetables and pies and roasts. Every year kitchens are taken hostage by the warm flavors of the season, and mine is no exception.
After a red wine, braised meat-type of a night, I finished everything off with sweet potato custard, and I used this recipe to do it. I swapped the canned pumpkin for canned sweet potato puree, added vanilla extract because it seemed logical, and skipped on the topping out of sheer laziness. It was too rich when it was warm, but served out of the fridge with a dollop of fresh whipped cream, it was the perfect dessert for a chilly fall night. To steal the words of my dinner date, who, by the way, ate this in his underwear with me, “It tastes like autumn, in a bowl.”
The name of this dessert alone is reason enough to make it. Blueberry fool is foolproof. Ha. Ha. Not funny? Well, I tried.
I’ll split the procedure into steps, just to show you how you’d be foolish not to make it. Ha.
Step 1: Cook blueberries over low heat with sugar. Once they have broken down, remove from heat. (You’re not at all restricted in the fruit selection; you can be foolish with any kind.)
Step 2: Stir in fresh blueberries and fresh lemon juice.
Step 3: While the compote is cooling, whip heavy cream. Once it reaches the soft-peak stage, add a touch of sugar and vanilla extract and continue to whip until firm peaks form.
Step 4: Fold the whipped cream into the blueberry compote. Refrigerate.
Step 5: Eat.
Fool is so easy to make, you could do it blindfolded. (Don’t.) It’s so refreshing and playful, you’ll want to eat it in your underwear. (Do.)