Blueberry Fool On A Berry Fruit Salad England

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This recipe came originally from the cookbook ten: all the foods we love...and ten recipes from each, & i found it published in the food section of the 27 may 2009 issue of the los angeles times. Preparation time includes neither the 2 hours needed for the berries to set nor the 2 hours for the blueberry fool to chill!!

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Steps

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For the salad: in a large , nonreactive bowl , combine blueberries , blackberries , lemon juice & sugar , then set aside for 2 hours at room temperature for juices to develop.

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Shortly before serving , toss berry mixture with chopped mint.

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For the fool: while salad is developing the juices , in a small saucepan over medium-low heat , cook 1 cup of blueberries & 1 / 4 cup sugar for about 10 minutes , stirring occasionally until the sugar has dissolved & berries have softened.

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Remove from heat & transfer berries to a medium bowl to cool completely.

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Add remaining cup of blueberries to the cooled blueberries & set aside.

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While the berries are cooling , in a large mixing bowl & with a hand mixer , whip together the cream , the remaining 3 tablespoons of sugar & the vanilla to form soft peaks.

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Add creme fraiche & continue beating until it is combined & soft peaks are again formed.

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With a rubber spatula , gently fold the blueberries into the whipped mixture & creating a marblized effe.

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Ingredients

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fresh blueberries, fresh blackberries, fresh lemon juice, granulated sugar, fresh mint leaves, whipping cream, vanilla extract, creme fraiche