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Recipe: Berry Ginger Fool
Serves 4 to 6
¾ pound mixed fresh berries (I used a half-pint each of strawberries, raspberries and blackberries), rinsed, dried and hulled if necessary
¼ cup sugar, or more to taste
2 teaspoons finely grated or chopped fresh ginger
½ teaspoon grated lemon zest
Small pinch salt
1 ½ cups cold whipping cream
1 teaspoon vanilla extract
2 tablespoons finely chopped crystallized ginger (optional)
1. Pick over the berries to make sure there are no moldy or rotten ones. Wash and dry on a paper towel. Purée them in a food processor, blender or food mill. Strain the purée through a sieve to remove the berry seeds, unless you don't mind them. You should have about 1 ½ cups strained purée. Mix in the sugar, ginger, lemon zest and salt, and taste for sweetness. The cream won't be sweetened, so this mixture can be quite intense. Set aside. (You can make this base up to one day ahead and keep refrigerated.)
3. Pour the berry purée into the cream and, using a rubber spatula or large wooden spoon, fold together. You can fold until completely blended or leave a few streaks of red. Chill the fool for at least two hours so it gets slightly firmer and the flavors marry.
4. Scoop into pretty bowls or glasses. Sprinkle each portion with some crystallized ginger, if using, and serve right away.
From Martha Holmberg, a staff writer for The Oregonian of Portland, Ore.
She can be contacted at email@example.com.
Copyright © 2006 The Seattle Times Company