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Summer Dessert.

Ah, summer! Beach, sun and fresh fruits! Do you like fresh fruits? Such as strawberries or raspberries. How about fruit desserts? Of course there are also many other tasty fruits that summer gives us. But today I want to introduce a very delicate English berry dessert with strawberries and raspberries to you, or alternatively with the strawberries and bilberries or blueberries, or even blackberries! As your prefer ;)
So, today in the menu we have:

Summer Berry Fool
Berry Fool

Recipe from Cook's Illustrated.

Serves 6.


2 pounds (907g) fresh strawberries (washed, dried and stemmed)
12 ounces (340g) fresh raspberries (washed and dried)
1/2 cup + 4Tbs. sugar (If the berries you have are not sweet enough then you can increase amount of sugar)
2tsp. unflavored powdered gelatin
1 cup heavy cream
1/4 cup sour cream
1/2tsp. vanilla extract
1/4 cup finely crushed Whole Wheat Crackers (or graham crackers, or gingersnaps)
6 sprigs fresh mint leaves (optional)


1. Process 1 pound (453g) strawberries, 6 ounces (170g) raspberries and 1/2 cup sugar in food processor until mixture is completely smooth. Strain berry puree through fine-mesh strainer into 4-cup liquid measuring cup (you should have 2 1/2 cups puree. Reserve any excess for another use). Transfer 1/2 cup puree to a small bowl and sprinkle gelatin on top, stir until gelatin is incorporated and let stand at least 5 minutes. Heat remaining 2 cups puree in a small saucepan over medium heat until it begins to bubble, 4 to 6 minutes. (Don't let it boil! We just heat it a little bit to dissolve the gelatin). Remove the pan from heat and stir in gelatin mixture until dissolved. Transfer gelatin-puree mixture to a medium bowl, cover with plastic wrap and refrigerate until cold, about 2 hours. This thickened fruit puree can be made up to 4 hours in advance.
2. Meanwhile, chop remaining 1 pound (453g) strawberries into rough 1/4-inch (6-7mm) pieces. Toss strawberries, remaining 6 ounces (170g) raspberries and 2Tbs. sugar together in a medium bowl. Set aside for 1 hour.
3. Place cream, sour cream, vanilla, and remaining 2Tbs. sugar in a chilled bowl of stand mixer. Beat on low speed until bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave trail, about 30 seconds. Increase speed to high and continue beating until mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup whipped-cream mixture to a small bowl and set aside.
4. Remove thickened berry puree from refrigerator and whisk until smooth. With mixer running at medium speed, slowly add two-thirds of puree to whipped-cream mixture and mix until incorporated, about 15 seconds. Using spatula, gently fold in remaining thickened puree, leaving streaks of puree. (But don't make it smooth!)
5. Transfer uncooked berries to fine-mesh strainer, shake gently to remove any excess juice. Divide two-thirds of berries evenly among 6 tall parfait or sundae glasses. Divide creamy berry mixture evenly among glasses, followed by remaining uncooked berries. Top each glass with reserved plain whipped-cream mixture. Sprinkle with crushed crackers and garnish with mint sprigs, if desire.
Serve immediately and enjoy!

Hina-chan and Berry Fool

Bon Appetite!


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