The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version.
Why this recipe works:
- Cooking fresh blueberries into a compote concentrates and intensifies their flavor.
- Tart lemon curd balances the sweet blueberries.
- Tangy and thick Greek-style yogurt adds flavor and body to the whipped cream.
Notes: Instead of portioning into individual glasses, you can also serve the fool family-style in a large bowl or trifle dish.
- 1/2 cup plus 1 tablespoon sugar, divided
- 5 large egg yolks
- 1/2 cup plus 1 teaspoon fresh juice from 6-8 lemons, divided
- 2 teaspoons lemon zest
- 5 tablespoons (2 1/2 ounces) unsalted butter, softened
- 1 cup (5 ounces) fresh blueberries, plus extra for garnish
- 1 cup chilled heavy cream
- 1/4 cup Greek-style yogurt
Whisk 1/2 cup sugar and yolks in small saucepan until combined. Whisk in 1/2 cup lemon juice, zest, and butter. Cook over medium heat, stirring, until curd is thickened and just beginning to come to a boil. Transfer to bowl, cover with plastic wrap, and chill until cold, about 1 hour.
Place 1 cup blueberries and remaining 1 tablespoon sugar in small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using.
Whip cream to soft peaks. Fold yogurt and 1/2 of lemon curd into cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.