When we were in England in May, my sister-in-law Michelle made us this awesome simple dessert from the local grocery store magazine. In England grocery stores have whole cream sections - single, double, clotted, custard, etc. It was glorious to behold. So naturally they have recipes to take advantage of their lactic bounty. This one was awesome, and got gobbled up fast.Luckily it's one that can handle slight variations, so I've included rough American equivalents.
And as you can imagine, all while eating The Fool, and pretty much the rest of the week, Dave and I snuck in "I PITY THE FOOL!" as often as possible, as in "I pity the fool that don't get no Blueberry Fool!"300g blueberries, plus some for garnish (about 1 1/3 cups)
3 T caster sugar (superfine granulated)
350ml double cream (just under 1 1/2 cups - heavy whipping cream)
25g pistachios, roughly chopped (about 2 Tablespoons)
1. Put blueberries in a small pan and add sugar and 2 T water. Simmer over low heat 5 minutes. Crush with a fork, then let them cool.
2. Beat the cream until thick, then gently fold in cold fruits. Leave to settle in the fridge for an hour or so before serving. Sprinkle with blueberries and chopped pistachios.
Serves 4
4 comments:
So what's the American equivalent of double cream? Does that just mean heavy cream, or is it clotted cream, or even sour cream?
I would love to make this with Mom's fresh blueberries if the catbirds would stop getting them.
Yeah, just heavy/whipping cream. You're just folding blueberry crush/puree into whipped cream, basically. Mmm, Mom's fresh blueberries....
I imagine this would also not be bad if you made a vanilla pudding/whipped cream mixture and then folded in the blueberry, excuse me, "the cold fruits."
Mmm. And I just saw little glass bottles of English double cream at Wegman's today, too.
Dave almost made a gooseberry fool while Janet was here, but we didn't have the double cream in the fridge so it became a gooseberry, strawberry (I think) syrup instead. Yummy.
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