Blueberry Foul

Votes: 4

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

This old English dessert is loved for its ease of preparation, allowing you to incorporate fresh garden berries and fruits. A modern version offers a wonderful combination of smooth whipped cream and rich berry sauce. Simmer the blueberries with sugar and lemon zest and fold them into the whipped cream, but it's best not to completely mix them in; instead, leave them in a marbled pattern to add texture. Divide the ful into glasses and serve with melting biscuits.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups blueberries
1/4 cup plus 1 tbsp sugar
A pinch of salt
0.5 tsp. grated lemon zest
1.5 tsp freshly squeezed lemon juice
1 and 1/3 cups heavy cream
0.5 tsp vanilla extract
Shortbread or wafer cookies for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: biscuit cookies, blueberry, lemon juice, vanilla extract, cream

Cooking the dish according to the recipe:

Make blueberry sauceIn a saucepan over medium heat, bring 1.5 cups blueberries, 1/4 cup sugar, and salt to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally, until the blueberries are soft. Stir in the lemon zest and juice. Remove from heat. Stir in the remaining berries and cool to room temperature.
Whip the heavy cream with a mixer or by hand until soft peaks form. Add the vanilla and the remaining 1 tablespoon of sugar. Pour in 1/3 cup of the blueberry sauce, and gently fold the rest into the cream, without overmixing. Divide the dessert among glasses, top with 1/3 cup of the reserved blueberry sauce, and serve with cookies.

Categories:

recipe / Desserts / Fruit desserts / Food Network - recipes / English cuisine

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