It finally feels like summer! We've had a great weekend going into the city (San Francisco) with friends for delicious dinner and then last night to a really fun outside concert. You know the kind where everyone brings a blanket, food and wine. We spread out on a huge lawn and shared food with friends and neighbors while listening to great music.
This recipe came about a couple of weekends ago when we had some friends over for dinner. I wanted to make a new dessert, something summery. I found a version of this Fool on line and thought it looked to good to pass up. Cool, creamy and light - perfect for summer. It's even pretty to look at. It's sure to become one of your favorites.
Keep in mind with this dessert you can substitute any type of berry like raspberries or blackberries. Whatever you like. There are a few steps to this dessert but don't shy away from it as they are worth the effort.
I'm always experimenting with low carb recipes and this recipe works well as a low carb dessert. I swap out regular sugar for erythritol which for me made it sweet enough. If you prefer yours sweeter, you can also add a 1/4 teaspoon of stevia extract which has no bitter taste. Also, if you only have frozen fruit (thawed) that works too in this recipe. I used frozen blueberries since I didn't have any on hand.
2 pints strawberries, cleaned
1 cup blueberries, cleaned
1/2 cup sugar + 2 tablespoons sugar or erythritol
1 package of gelatin or 2 teaspoons
2 cups heavy whipping cream
1/4 cup sour cream
3/4 teaspoon vanilla
3 butter cookies (any kind), crumbled
Mix 1 pint of strawberries, blueberries, and 1/4 cup sugar in a food processor or blender and mix for 1 minute or until smooth. Strain mixture to remove any seeds or skins. You should have close to 2 1/2 cups of liquid when done. Take 1/2 cup of the puree and add the gelatin to it and mix well. Set it aside for 5 minutes to thicken or bloom. Take the remaining puree and in a saucepan heat it until warm, not boiling. Add gelatin mixture to the warm mixture and stir well to combine. Cover the mixture and refrigerate for 2 hours.
Take the other pint of strawberries and cut each into 1/4 inch dice. Feel free to add 1/2 cup of blueberries to this mixture if you'd like. Add 2 tablespoons of sugar and mix well. Cover with plastic wrap and refrigerate for at least 1 hour so the berries can macerate.
After two hours, add 1 cup cream, sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla to a mixing bowl (can use a stand mixer). Beat mixture on low for 30 seconds, then medium on 30 seconds and then on high until you have stiff peaks. Tip: Putting your mixing bowl and beaters in the fridge or freezer will speed up this process. Add 2/3 of strawberry puree to the cream mixture and mix well. Fold the remaining 1/3 of puree into the cream mixture until just blended. Don't over mix.
Drain diced berries that have been macerating.
Using some nice dessert glasses, layer drained berries and cream mixture into glasses. I started with berries and ended with berries. If not ready to serve, refrigerate.
Just before serving, beat the remaining cup of cream, 2 tablespoons sugar and 1/4 teaspoon vanilla until stiff peaks form. Add a dollop to the top of each dessert glass. Garnish with crushed butter cookies and if you really want to be fancy, a sprig of mint looks really nice. Serves 5-6 depending on the size of your dessert glasses. Adapted from America's Test Kitchen.