Blueberry Fool on a Berry Fruit Salad England
Indulge in the vibrant, summery flavors of England with this delightful Blueberry Fool on a Berry Fruit Salad. This elegant dessert combines the luscious creaminess of whipped heavy cream swirled with a sweet, tangy blueberry puree and the bright, juicy medley of fresh strawberries, raspberries, and blackberries. Lightly drizzled with a hint of lemon juice, the berry salad adds a refreshing contrast that perfectly complements the rich, airy blueberry fool. Ready in just under 30 minutes with minimal cooking required, this stunning dessert is an effortless way to impress guests or treat yourself. Garnished with fresh mint leaves for a fragrant finishing touch, this recipe is perfect for summer gatherings, afternoon teas, or whenever you're craving a taste of simple, classic British sweetness.
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Recipe Information
Ingredients
- 200 grams Blueberries
- 50 grams Granulated sugar
- 300 ml Heavy cream
- 1 teaspoon Vanilla extract
- 150 grams Strawberries
- 150 grams Raspberries
- 150 grams Blackberries
- 1 tablespoon Lemon juice
- 4 leaves Mint leaves (optional, for garnish)
Instructions
In a small saucepan, combine the blueberries and 25 grams of granulated sugar. Cook over medium heat for about 5–7 minutes, gently stirring, until the blueberries release their juices and soften. Use a blender or fork to puree the blueberry mixture until smooth, then let it cool completely.
In a large mixing bowl, whip the heavy cream using a hand or stand mixer on medium speed until soft peaks form.
Add the vanilla extract and the remaining 25 grams of granulated sugar to the whipped cream. Continue to mix until stiff peaks form, but be careful not to overwhip.
Gently fold the cooled blueberry puree into the whipped cream, creating a marbled swirl effect. Do not mix completely for the sake of the classic 'fool' appearance. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Meanwhile, prepare the berry fruit salad by halving the strawberries and combining them with the raspberries and blackberries in a mixing bowl.
Drizzle the mixed berries with lemon juice and gently toss to coat. This adds a subtle tanginess to the salad.
To serve, spoon the berry fruit salad into individual dessert bowls or glasses. Top each serving with a generous dollop of the blueberry fool.
Garnish with fresh mint leaves for a pop of color and additional freshness, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 22.5 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
