Recipe: Cloudberry (or lingonberry) fool

Cloudberry Fool 

Makes 10 servings

A simple dessert feels like an appropriate ending to such a huge feast.
The fool, an easy combination of whipped cream and tangy jam, provides
the sweetness and flavor but lacks contrast in texture. To solve the
problem, serve it along with gingersnaps or another crisp cookie such as
tuiles. In Sweden, they even crumble meringues into the fool for an odd
yet surprisingly tasty combination. Cloudberry jam can be hard to find
(Ikea), but you can substitute lingonberry jam for a tarter,
still-Swedish-inspired dessert, or use any chunky jam you like.

  • 1 quart whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • Two 15-ounce jars cloudberry jam, or substitute lingonberry or
  • another chunky jam
  • Homemade or purchased gingersnaps, tuiles, or meringue cookies

Using
a stand or hand-held mixer, whip the cream in a large mixing bowl until
foamy and starting to thicken. Slowly pour in the sugar and continue
whipping the cream to soft peaks. Stir in the vanilla extract.

Put
the jam in a large serving bowl. With a large spatula, fold in the
whipped cream, about a quarter at a time, until just combined. Taste the
fool and add a touch more sugar if needed, depending on the sweetness
of your jam. The fool can be made up to six hours ahead, kept covered in
the refrigerator. Serve the fool with cookies or

meringues for added crunch.

— Laura B. Russell

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