Berry Mascarpone Fool

I love this cookbook, The Kitchen Bible. I know I’ve said this plenty of times but I’ll say it again- such fun new recipes in here and can’t wait to share more of them. And the best part of it all…every.single.recipe has a picture. That, I am so happy about. I love having pictures to see the finished product. I don’t know why. It’s just me! Go buy it, seriously.

(just a sneak peak) Image

Anywho, I made this scrumptious dessert one night back in summer. I don’t know who came up with the name. But,  it was really good. I forgot I had this one packed away and to share this with you all. It reminds me of summer- so it is making me more & more anxious for it.

Hope you all enjoy!

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Prepare ahead- The Fools can be refrigerated overnight.

1. Reserve a few berries for garnish. Puree the remaining berries and sugar in a good processor or blender. Strain through a sieve to remove any seeds. The puree should be quite thick. Add the lemon juice.

2. Whisk the cream in a chilled bowl until soft peaks form. Whisk the mascarpone in another bowl to soften it. Fold the mascarpone in another bowl to soften it. Fold the mascarpone into the cream. Stir half of the berry puree into the cream mixture.

3. Divide the berry puree among four glasses and top with the cream mixture. Garnish each with reserved berries and a mint leaf. Refrigerate for at least two hours, until chilled. Serve cold.

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