19 Jun 2015

Express Blueberry Fool Recipe

The Man and I have extremely different personalities, but one thing we have in common is we both suck at making decisions. It often puts us in funny situations.

Ask us to choose something as simple as choosing a local restaurant to go out for dinner on a Friday night and it might take us hours to just decide between Italian, French and Indian food.

Ask us to choose which colours we will get the walls of our new house painted, and it will take us weeks and weeks of discussions, tries, changes of minds. We will end up painting everything in white because we could not make a decision. 

Ask us to choose furniture for the house, and two months later, you'll find that we haven't come close to any decision and that we are still living amongst boxes. 

I can't even think about how we are going to struggle choosing a name for a cat!
(we actually finalised the decision to get a cat yet. We've only been talking about for 6 months after all...)

Blueberry fool

That's the perfect "I've got five minutes to turn a pudding around" pudding. 
A berry fool is delicious, seasonal, and take literally five minutes to make. 
I made this one with blueberries, which gives it a strange-ish blue colour. Next time, I'll add raspberries, stronger in flavour and pinker! It still is a winner for all blueberry lovers. 

Ingredients, for 2 people: 

For the cream: 
250ml double cream
1 heaped tbsp caster sugar
1/2 tsp vanilla paste
For the blueberry sauce: 
1 large handful frozen or fresh blueberries (I used frozen)
1 tbsp caster sugar
To finish : a small handful of blueberries kept whole


1/ In a little bowl, mix the blueberries and sugar and place in the microwave at full power for 1 min until the blueberries are softened and have started to release their juice. Mix well and pass through a sieve to get rid of the skins. Leave to cool. 

2/ In another bowl, beat the double cream, vanilla paste and sugar to firm peaks. 

3/ With a spatula, gently fold the 3/4 of the blueberry sauce and most of the fresh blueberries into the whipped cream. You can either mix thoroughly or keep ripples patterns throughout on purpose.

4/ In two separate glasses, pour some fool mixture, then half of the left over blueberry sauce, and then the rest of the fool mixture (so you can see a layer of sauce in the middle). Decorate each glass with a few whole blueberries and a leaf of mint.

5/ Refrigerate for at least 2 hours before serving

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