Happy Feast of the Ascension!
Today is the day that the church remembers the day that Jesus ascended into heaven to sit at the right hand of the Father. Before ascending, he told the disciples to wait and pray until the Holy Spirit came down.
Today we made a blueberry fool. A fool is such a simple dessert made by folding a blueberry purée into whipped cream.
I love how it looks like sky and clouds!
Blueberry Fool
2 cups frozen wild blueberries, thawed, or fresh blueberries
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
7 tablespoons sugar, divided
2 cups heavy cream
Combine blueberries, lemon juice, cinnamon, and 4 tablespoons sugar in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Cool.
Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Pour puree over cream and fold with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. Scoop into individual serving dishes and refrigerate until set.