recipe: April Fool is a light, refreshing dessert - no foolin'
Peggy Lampman | Contributor
I'm celebrating the latest medical findings I just read in an academic journal; when heavy cream and sugar are combined with fresh fruit, they create a combustion in our systems negating all caloric intake.
Early April Fools! (Did I get you?)
Even if I got 'cha, you're no fool. A "fool" is simply a dessert made with fresh fruit and whipped cream — it's simple, light, refreshing — how could it fail to please? I'm a fool for this dessert April 1, every year.
BTW: Easter is creeping up on us; it's next Sunday, in fact. Click here for some savory Easter recipes.
Yield: 2-4 servings
4 cups blueberries
6 tablespoons brown sugar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
2 tablespoons confectioner's sugar plus extra for dusting
2 teaspoons vanilla extract
Fresh mint sprigs, optional garnish
1. In a small, nonreactive saucepan, combine blueberries, lemon juice, sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 8 minutes. Remove from heat, and transfer to a small bowl; you should have about 1/2-3/4 cup. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold or refrigerate until well-chilled.
2. In a separate bowl, combine cream, confectioner's sugar and vanilla. Beat until stiff peaks form; fold in 1/2 cup of the blueberry sauce. Divide blueberry whipped cream four dessert dishes, and spoon remaining sauce over tops. Dust with confectioner's sugar and garnish with mint sprigs, if using.