Pazmino, David. “Berry Fool”
America’s Test Kitchen Best Ever Recipes
Ingredients –
2 quarts strawberries (about 2 pounds) – washed, dried, and hulled.
1 pint raspberries (or blueberries or blackberries)
½ cup; plus 4 tablespoons sugar
2 teaspoons unflavored gelatin
1 cup heavy cream
¼ cup sour cream
½ teaspoon vanilla extract
4 Carr’s Whole Wheat Crackers, finely crushed (about ¼ cup)
6 sprig fresh mint, for serving (optional)
1.
Process 1 quart of the strawberries, ½ pint raspberries, and ½ cup sugar in a food processor until the mixture is completely smooth (about 1 minute).
Strain the berry puree through a fine mesh strainer into a 4 cup liquid measuring cup - there will be about 2 ½ cups berry puree left over.
Transfer ½ cup of the berry puree to a small cup and sprinkle the gelatin over the top; stir until the gelatin is incorporated and let stand at least 5 minutes.
Heat the remaining 2 cups of the berry puree in a small saucepan until it begins to bubble (about 4 to 6 minutes).
Remove the saucepan from the heat and stir in the gelatin mixture to a medium bowl, cover with plastic wrap, and refrigerate until cold, about 2 hours.
2.
Meanwhile, chop the remaining 1 quart strawberries into rough ¼ inch pieces.
Toss the strawberries, remaining ½ pint raspberries, and 2 tablespoons of the sugar together in a medium bowl. Set aside for 1 hour.
3.
Place the heavy cream, sour cream, vanilla, and remaining 2 tablespoons sugar in the chilled bowl of a stand mixer. Beat at low speed until bubbles form, about 30 seconds. Increase the speed to medium and continue beating until the beaters leave a trail, about 30 seconds. Increase the speed to high; continue beating until the mixture has nearly doubled in volume and holds stiff peaks, about 30 seconds. Transfer 1/3 cup of the whipped cream mixture to a small bowl and set aside.
4.
Remove the thickened berry puree from the refrigerator and whisk until smooth. With the mixer running at medium speed, slowly add two-thirds of the puree to the whipped cream mixture; mix until incorporated, about 15 seconds.
Using a spatula, fold in the remaining thickened puree leaving streaks of puree.
5.
Transfer the uncooked berries to a fine mesh strainer; shake gently to remove any excess juice. Divide two-thirds of the berries evenly among 6 tall parfait or sundae glasses. Divide the creamy berry mixture evenly among the glasses, followed by the remaining uncooked berries. Top each glass with the reserved plain whipped cream texture. Sprinkle with the crushed crackers and garnish with the mint sprigs, if using.
Serve immediately.
Mark’s notes:
I only make this once a year around the 4th of July - this is my red, white, and blue dessert. For me, it is quite involved and quite messy.
When I first made this, I was not able to serve it immediately. I spent all morning making this, then I got to the end and read the 'Serve immediately' part. I placed it in the freezer and left it there until after dinner. I took the glasses out 45 minutes before I served them and just let them thaw at room temperature.
Most people that I have made this for actually prefer the dessert to be frozen first rather than served right when it is ready.
Here is the link to America's Test Kitchen recipe for this. There is also a video by America's Test Kitchen on how to make this.
http://www.americastestkitchen.com/recipes/detail.php?docid=13078&Extcode=N1NSPFA00
