Berry Mascarpone Fool
From blackcupcake 14 years agoIngredients
- •12oz (350g) raspberries, or blackberries or sliced strawberries shopping list
- •2/3 cup sugar shopping list
- •juice of 1 lemon shopping list
- •2/3 cup heavy cream shopping list
- •½ cup mascarpone, at room temperature shopping list
- •mint leaves for garnish shopping list
- •blueberries, for garnish shopping list
How to make it
- Prepare ahead
- The fools can be refrigerated overnight.
- . Reserve a few berries for garnish. Purèe the remaining berries and sugar in a food processor or blender.
- Strain through a sieve to remove any seeds.
- The purèe should be quite thick. Add the lemon juice.
- Whisk the cream in a chilled bowl until soft peaks form.
- Whisk the mascarpone in another bowl to soften it.
- Fold the mascarpone into the cream.
- Stir half of the berry purèe into the cream mixture.
- Divide the berry purèe among 4 glasses and top with the cream mixture.
- Garnish each with the reserved berries and a mint leaf.
- Refrigerate for at least 2 hours, until chilled. Serve cold.
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