BOURBON BERRY FOOL
A fool is a distinctly British dessert that it seems I may have previously over-looked on here. It’s so ridiculously easy to make and produces such delightfully fluffy fruity clouds, it’s the perfect summer pud. Fools are essentially just fruit puree combined with cream but I have seen them made with custards and yoghurt too.
Obviously, as you will have noticed by now, I love to make a boozy dessert. If you can’t choose between having dessert or after dinner drinks you should always have them both. Simultaneously. This one has been inspired by a cocktail I tried recently made with raspberries muddled with Drambuie and whiskey. I actually ordered it but rather selflessly swapped it with Mr Colonial Craving when he didn’t like the one he ordered. It has left me pining for another taste of it so I’ve come up with this deliciously creamy homage to it.
You can make the fruit puree in advance if you need to too but I wouldn’t recommend combining it with the cream until about an hour before you want to serve it. If you make it too far in advance the air tends to come out of the cream and you get a sort of boozy, creamy syrup at the bottom of the glass.
150g mixed raspberries and blackberries (frozen ones work fine)
50ml good bourbon (I used Gentleman Jack)
200ml double (heavy) cream
2 tbsp floral honey
Blitz together the bourbon and the fruit in a little food processor until it is well pureed. Pass this through a fine mesh sieve until you are just left with the seeds of the berries in the sieve and a bowl of fruit puree. Toss the seeds away.
Whip together the cream and honey until they are quite stiff and then fold or whisk in the fruit puree (you should have about 130ml of fruit). You can either make the fool look a uniform colour, like mine or leave it marbled and rippled. Both will taste absolutely glorious.
Divide between 4 pretty glasses and put them in the fridge to chill for a while. Before serving you can garnish them with a few extra berries and a sprig of mint.