A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of purée, serve it the same day. For a more ethereal, mousse-like texture, you can chill it overnight. The color from the purée will gradually bleed into the whipped cream as the fool chills, but it will still look gorgeous.
- Serves 6
- 2 cups frozen wild blueberries, thawed, or fresh blueberries
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Scant 1/4 teaspoon ground cinnamon
- 7 tablespoons sugar, divided
- 1/4 teaspoon coarse salt
- 2 cups heavy cream
- Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and purée. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate purée until cold and thickened slightly, at least 1 hour, and covered with plastic wrap, up to 1 day.
- Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle purée evenly over cream and fold cream over purée twice with a large rubber spatula or wooden spoon just until purée is streaked throughout cream. (Do not over-mix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.