Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

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.

Ingredients

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

Preparation

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.

Reviews

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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks