A creamy sweet treat is hard to beat on a humid late-summer night. The cocktail-like flavors of this light-as-air dessert are even more attractive. Add in the fact that this is an easy dessert to make at the last minute, and it’s easily a go-to recipe for your backyard parties. A fool is a European dessert, similar in texture to mousse and usually flavored with fruit purees. It is so pretty served in glass cocktail glasses to show off its lovely magenta berry swirl.
While this is best eaten immediately after it’s made, that doesn’t mean you have to throw it all together at the last minute. The fruit puree mixture can be made a day ahead of time and kept airtight in the refrigerator. Throw your metal mixing bowl and whisk attachment in the freezer then, too, to make sure the fool stays ice cold and whips up well. When it’s dessert-time, all you’ll have to do is whip cream for two minutes and fold in the berry puree. Top with fresh berries, and voila, you can fool your friends into thinking you’re a European gourmet dessert goddess.
Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just stuff like cream and fruit. Want even more GF desserts for summer? Check out Natalie’s recipe for chocolate-covered banana bites.
- 1 cup fresh blackberries, plus extra for topping if desired
- Zest and juice of 1 small lime
- 4 tablespoons powdered sugar, divided
- 1 cup cold heavy cream
- 1 teaspoon vanilla
- Place the metal mixing bowl of your electric mixer and the whisk attachment in the freezer to get ice cold. Then, in a [url href=”https://biggirlssmallkitchen.com/2013/09/kitchen-stuff-fine-mesh-strainer.html” target=”_blank”]sieve[/url] placed over a medium bowl, press the blackberries through the mesh with the back of a spoon to get all of the juice and pulp into the bowl.
- Zest the lime, then juice it. Add 1 teaspoon of the juice and 1 teaspoon of the zest into the berry purée. Then stir in 3 tablespoons of the powdered sugar.
- Take the bowl and whisk out of the freezer and attach to mixer. Pour in the cold cream, remaining 1 tablespoon of powdered sugar, and the vanilla. Mix on high speed until soft peaks form, a few minutes.
- Gently fold the blackberry-lime mixture into the whipped cream. Gently spoon into 2-4 serving dishes or glasses. Top with extra blackberries and extra lime zest if desired. Serve immediately.