Understandably, you’re probably quite confused by the name of this treat? Yes, it’s called a Bumbleberry Fool Parfait. Any guesses as to what it is? Honestly, I would love to hear (and I promise I won’t make fun of you!). Want a hint? Here ya go:
Mmmm…looks good, huh?! Well, a Bumbleberry Fool is just a fancy way to say what this is….essentially, it’s a berry infused whipped cream, mixed fresh berries, and berry puree layered as a parfait (“fool,” I’m told, is an English term in this context). And guess what that means? For those who are Jewish, this is Passover friendly! And for those of you who aren’t Jewish, this is an equally spring season worthy dessert to make!
Not too sweet, this was a great dessert on its own. After a seder though, the berry infused whipped cream itself was a lovely accompaniment to a slice of flourless chocolate cake….really, this was quite a nice pairing (if you want, try this flourless chocolate cake from this recipe!). Another serving idea would be to top off the parfaits with some shaved chocolate. Yum!
And wanna know the other great feature of this dessert? It’s super simple. But don’t let that deceive you….it’s also pretty darn impressive looking too. Yay…a win-win situation!
Bumbleberry Fool Parfaits
from Anne Thornton’s TV show Dessert First
2 cups mixed berries, plus more for serving
¾ cups sugar (you may add more or less, depending on how sweet you want it; with this amount, it’s not too, too sweet at all)
1 teaspoon fresh lemon juice
3 cups heavy cream
1 teaspoon vanilla extract
Place berries, sugar, and lemon juice in a blender, blending until smooth. Run through a fine-mesh strainer over a large bowl to get rid of the seeds. You’ll probably need a spoon to help push the thick mixture through (not the seeds though!). Set aside about ½ cup of the puree in a small bowl.
Whip the cream and vanilla together in a large bowl until stiff peaks form. Then, gently fold the berry puree into the whipped cream (not the reserved ½ cup though!). Fill a pastry bag – or, as I did – a large plastic bag with an approximately 1 ¼ in hole cut on an angle with the whipped cream. To easily do this, put the bag in a large pitcher/bowl, folding the tops of the bag over the edge. Then, you have both hands free to use a large spatula to fill the bag!
Squeeze a layer of whipped cream out of the pastry bag and into each parfait glass. Top with assorted fresh fruit, and spoon on some of the reserved berry puree. Squeeze another layer of whipped cream on, then put the fresh fruit, and finish with a spoonful of reserved berry puree (you may choose to do more layers if you wish). Enjoy!
Note: While originally this recipe, when doubled what it is now, claimed to serve six, I found that this more than served three! You should safely get at least four healthy (I mean in size, not nutritional value!) servings out of the recipe as is.