Lemon-Blueberry Fools ***The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because its light and balance of sweet and tart fruit flavors. Fresh lemon curd and blueberry compote are spooned into this flavorful version. Yield: Serves 4 Active time: 30 minutes Total time: 1 hour 30 minutes Ingredients 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 Procedures 1. 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. 2. 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. 3. 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.
Posted on: Mon, 25 Aug 2014 18:06:03 +0000
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