Berry Fool

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Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

For a berry fool with intense fruitiness and rich body, we used gelatin to thicken our fruit and combined whipped cream with sour cream for just the right touch of richness with a tangy undertone.

SERVES6

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WHY THIS RECIPE WORKS

The secret to a fool that’s both creamy and intensely fruity is in how you thicken it. For our recipe, we developed the bold berry flavor with both strawberries and raspberries—although blueberries or blackberries are suitable substitutions...

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