Recipe: What "fools"

Photo credit: Urbanite

By Lucy Cohen Blatter

lucy.blatter@am-ny.com

In honor of April Fool’s Day tomorrow, here are two recipes for the classic British “fool,” (or "foole"), a dessert generally made of fruit, whipped cream and sugar.

The recipes come from West Village eatery Sweetiepie, where they're served in a tall parfait glass.

Sweetiepie’s Blueberry Foole

2 pounds of fresh blueberries

Pinch of salt

1 ¼ cups sugar, plus more for garnish

2 cups very cold heavy cream

½ cups blueberries rolled in sugar

Julienned orchid petals1. Put half the blueberries in a saucepan with the salt, ¾ cup of the sugar, and 2 tablespoons of water.

2. Bring to a boil over medium heat. Lower the heat and simmer until the blueberries start to give off their juice and the sauce thickens. Let cool completely.

3. Whip the cream with the remaining ½ cup of sugar until soft peaks form.

4. Mash the uncooked berries.

5. Fold the mashed uncooked berries thoroughly into the whipped cream. Fold in the cooled cooked berries just enough to create a marbled effect. Refrigerate at least 3 hours before serving: if possible, serve from a glass bowl and into glass cups of dessert bowls.

6. Decorate the top with julienned orchids and 3 blueberries rolled in sugar.

Serves 4.

Sweetiepie’s Raspberry and Rose Petal Foole

2 pounds of fresh raspberries

1 ¼ cup of sugar

2 cups very cold heavy cream

2 tablespoons rose water

½ cup julienned organic rose petals

½ cup fresh raspberries rolled in sugar for garnish

1. Place half of the raspberries in a saucepan with ¾ cup of the sugar and 2 tablespoons of water.

2. Bring to a boil over medium heat. Lower the heat and simmer until the raspberries start to give off their juice, about 5 minutes. Push the raspberries through a sieve, discard the seeds, and let cool completely.

3. Whip the cream with the remaining ½ cup sugar until soft peaks form.

4. Mash the uncooked berries.

5. Fold the mashed uncooked berries and the rose water thoroughly into the whipped cream. Fold in the cooled cooked berries just enough to create a marbled effect. Refrigerate for at least 3 hours before serving: if possible, serve from a glass bowl and into glass cups and dessert bowls. Decorate with the julienned rose petals and/or the berries rolled in sugar.

Serves 4.

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