Blueberry Fool

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This recipe was originally published as part of a story in Tasting Table NYC.

Blueberry Fool

Recipe created in the Tasting Table Test Kitchen

Yield: 4 servings

Cook Time: 10 minutes


2 cups (1 pint) blueberries, washed and divided

1 sprig fresh thyme

½ teaspoon lime zest

2 tablespoons granulated sugar

pinch of salt

1 tablespoon water

1 cup heavy cream

2 teaspoons honey

½ teaspoon vanilla extract


1. In a small saucepan, combine 1½ cups of the blueberries with the thyme sprig, lime zest, granulated sugar, salt and water; stir to coat the blueberries. Warm the mixture over medium heat until the blueberries begin to break down and the sauce thickens, about 7 to 10 minutes. Remove from the heat, discard the thyme sprig and cool completely.

2. In the bowl of a standing mixer, whisk together the heavy cream with the honey and vanilla extract until soft peaks form. Gently fold the whipped cream into the cooked blueberry mixture until just combined (there should be some streaks of white visible). Spoon the fool into individual cups, garnish with the remaining fresh blueberries and serve immediately.


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