This creamy chilled dessert features three of the tastiest seasonal berries and is sure to be a crowd-pleaser during summer's hottest days.
1-1/3 cups (a generous 1/2 pint) blackberries
1/2 cup sugar (more as needed)
2 tbsp Grand Marnier or other orange liqueur (more as needed)
1 tsp grated lemon zest (more as needed)
1/2 cup raspberries
6 large strawberries, hulled, quartered, and smashed with a fork (to yield 1/2 cup pulp)
1-1/4 cups cold ultra-pasteurized heavy cream
Step 1: In a small saucepan, mix the blackberries, sugar, Grand Marnier, and lemon zest. Simmer over medium heat until the juices are released and the sugar is dissolved, stirring frequently, about 5 minutes.
Step 2: Strain, pressing with the back of a spoon to force the pulp through the strainer. Discard the seeds. Add the raspberries and the smashed strawberries to the hot mixture, pressing gently on the raspberries to crush them slightly. You’ll have about 1-1/3 cups of berry mixture. Chill until very cold, about 3 hours.
Step 3: Once chilled, taste and add more sugar, liqueur, or zest if needed, remembering that the flavours will be muted when you fold the purée into the cream.
Step 4: In a chilled bowl, whip the cream to firm but not stiff peaks. With a rubber spatula, gently fold 1 cup of the chilled berry mixture into the whipped cream just until incorporated.
Step 5: Serve immediately or refrigerate for up to 24 hours. Just before serving, drizzle the remaining berry mixture over the fool.
Reprinted with permission from Fine Cooking's In Season (2011 Taunton).