It's basically an unfrozen fool. You just stir the fruit through some lightly sweetened whipped cream and serve. You could also make it ahead and freeze it to turn it into a proper fool if desired. (That's what I've done with the leftovers from tonight's dessert!)
The original recipe called for blackberries. But, since we're in New Zealand right now, I figured I'd take advantage of the availability of bosenberries for this particular treat. Especially since this is somewhere where the fruit really gets to shine.
Bosenberries in Whipped Cream
Slightly adapted from Dish of the Day by Kate McMillan
Ingredients
- 2 c. bosenberries, divided
- 2 c. heavy (35%) cream
- 1/4 c. icing (confectioners'/powdered) sugar
- 1 tsp. vanilla extract
Directions
- Purée half of the berries.
- Combine the cream, sugar, and vanilla and beat until stiff.
- Fold in puréed berries.
- Carefully stir in the remaining 1 c. of berries.
- Spoon into bowls and serve.
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