26
DESSERTS
Berry Fool
A traditional British dessert, fool is great any time of the year, but is a
real treat when summer berries are at their peak.
Makes about 4 to 5 cups
2
cups mixed berries (strawberries, raspberries, blueberries)
1
tablespoon granulated sugar
2
cups heavy cream, chilled
2
tablespoons confectioners’ sugar
½
teaspoon pure vanilla extract
1. Put the berries and granulated sugar into the mixing cup. Using the blending
shaft on low, purée, using an up-and-down motion, until almost fully puréed;
reserve.
2. Put the remaining ingredients into a medium to large mixing bowl. Using
the whisk attachment, whisk on low, gradually increasing to medium, until
medium peaks form, about 1 minute. Fold in berry mixture.
3. Serve immediately for the best texture (fool will stay in good form for only
about 1 hour maximum).
Nutritional information per serving (½ cup):
Calories 231 (85% from fat) • carb. 8g • pro. 0g • fat 20g • sat. fat 14g
• chol. 80mg • sod. 0mg • calc. 4mg • fiber 1g
Strawberry Shortcake
Makes about 10 to 11 individual shortcakes
Sponge cake:
½
cup whole milk
1¼
cups cake flour
¼
teaspoon kosher salt
1
teaspoon baking powder
6
large eggs
¾
cup granulated sugar
1
teaspoon pure vanilla extract
1
teaspoon grated lemon zest
Topping:
1
pound strawberries, hulled and sliced
2
tablespoons granulated sugar
1½
cups heavy cream
¼
cup plus 2 tablespoons confectioners’ sugar
1
teaspoon pure vanilla extract