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Blueberry Lavender Fool

Servings: 6

If you’ve never tried lavender  in a dessert, here’s the perfect introduction. Lavender’s floral notes harmonize beautifully with sweet blueberries in this cool, creamy treat.


For the cream

  • 2 cups heavy cream
  • 1 Tbs. dried lavender
  • 5 Tbs. confectioners’ sugar

For the blueberry compote

  • 3 cups fresh blueberries, plus more for garnish (about 1 lb.)
  • 1/3 cup granulated sugar
  • 1/4 tsp. fine sea salt
  • 2 tsp. fresh lemon juice

For the fool

  • 24 shortbread cookies; more as needed

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 90
  • Sodium (mg): 290
  • Carbohydrates (g): 61
  • Fiber (g): 2
  • Sugar (g): 37
  • Protein (g): 5


Infuse the cream

  • Combine the cream and lavender in a medium bowl, cover with plastic wrap, and refrigerate, at least 6 hours or overnight.

Make the compote

  • Put 2-1/2 cups of the berries, the sugar, and the salt in a small saucepan, and cook over medium-high heat, stirring frequently, until most of the berries have burst, about 5 minutes. Off the heat, add the remaining 1/2 cup of berries and the lemon juice, and stir to combine. Transfer to a small bowl, and allow to cool completely. Refrigerate, covered with plastic wrap, until cold. The compote will keep up to a week in the refrigerator, tightly covered.

Make the whipped cream

  • Put a fine-mesh strainer over the bowl of a stand mixer, and then pour the lavender cream into the strainer. Discard the lavender. Refrigerate the bowl and the mixer’s whisk attachment until cold, about 15 minutes.
  • Whip the cream on medium speed until just beginning to thicken.
  • Add the confectioners’ sugar, and whip on medium-high speed until the cream holds medium peaks.
  • Gently fold the cooled compote into the whipped cream in two additions, maintaining distinct swirls of compote and cream; do not overmix.

Assemble and serve the fools

  • Crumble 2 shortbread cookies into the bottom of each of six 8-oz. glasses or jars, and top with 1/3 cup of the compote-cream mixture. Add another crumbled cookie to each glass, and divide the rest of the cream among the six fools. Sprinkle each one with a few fresh berries, and refrigerate for about 2 hours. Garnish each fool with a shortbread cookie, if you like.


Rate or Review

Reviews (1 review)

  • gaelnyc | 08/27/2018

    Would love to try this. Looks marvelous. How far in advance can you make the cream compote before assembling the final dish? I would like to make the cream 2-3 days in advance and then assemble the dessert in mini champagne flutes. Thank you.

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