Wild Berry Fool

What were the English thinking when, in the sixteenth century, they came up with the name of this dessert. Traditionally, a fool is made by folding stewed or canned fruit into a sweet custard or whipping cream. This dessert becomes lighter when you use fresh fruit instead.


The foraged berries (such as thimbleberries and raspberries) are so vibrant with concentrated flavor that you can skip the stewing process and fold them directly into the whipped cream.


Wild Berry Fool


1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
1 pound wild berries


Pour the whipping cream, sugar, and vanilla into a large bowl and beat with a whisk or an electric mixer until the cream reaches soft peaks. Spoon it into a serving bowl.

In a medium bowl, smash the berries with the back of a fork and fold into the cream. Serve immediately or cover and chill for up to 2 hours.

Category: Dairy, Desserts, Forage
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