Mix-and-Match Fools
- Preparing Time: -
- Total Time: -
- Served Person:
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1 tbsp. sugar
- 1 cup chilled heavy cream
- small pinch of kosher salt
- 1 lb. any berries, halved, quartered if large
- small pinch of kosher salt
- Carbohydrate 23 g(8%)
- Cholesterol 54 mg(18%)
- Fat 15 g(23%)
- Fiber 2 g(7%)
- Protein 1 g(3%)
- Saturated Fat 9 g(46%)
- Sodium 45 mg(2%)
- Calories 222
PreparationWhipped cream: Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take. Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it. Berries and assembly: Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes. Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses. Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.
PreparationWhipped cream: Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take. Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it. Berries and assembly: Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes. Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses. Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.
