A fool is a dessert incorporating fruit, beaten egg white, and whipped cream. If you don't want to worry about salmonella, I suppose you can always use freeze-dried egg whites from a baking supply store.
11/2 lb/680g blueberries
4 tablespoons water
3 large egg whites
a pinch of salt
3oz/85g icing sugar, sieved
1/2 pint/285ml double cream, whipped, but not stiffly
Put the blueberries into a saucepan with the water. Cover the pan with a lid and cook the berries over a moderate heat until they are soft. Remove from the heat, and purée. Allow to cool. Whisk the egg whites with a pinch of salt (this gives a slightly increased volume). When they are fairly stiff, gradually whisk in the sieved icing sugar, a spoonful at a time, until it is all incorporated and has the texture of stiff meringue.
Fold the cooled blueberry purée into the whipped cream. Fold the stiff meringue into the blueberry cream mixture - but don't fold together too thoroughly, as you want to produce an attractive streaked effect. Spoon the fool into glasses. If you like, cook more blueberries than you need for the fool. For added visual effect, place a spoonful of the berries at the bottom of each glass, and add the fool on top.
Or you can always try some of these other recipes...
BAKED BLUEBERRY, ALMOND AND LEMON PUDDING
This is a comforting pudding with deliciously complementary flavours.
finely grated rind of 1 lemon
For the pudding mixture:
4oz/110g self-raising flour
2oz/55g ground almonds, dry-fried to toast them, then allowed to cool
3oz/85g caster sugar
1 large egg
3oz/85g butter, melted and cooled
1/4 pint/140ml buttermilk if possible, if not, use whole milk
a few drops of almond extract
grated rind of 1 lemon
2 tablespoons flaked almonds
Place the blueberries in a buttered ovenproof dish, approx 9in by 12in (23cm by 30cm) in diameter. Mix in the grated lemon rind and the sugar. To make the pudding, sieve the flour into a bowl. Add the cooled ground almonds and the sugar. Beat in the egg, melted butter and buttermilk (or whole milk) and the almond extract and grated lemon rind. Spoon this over the fruit, leaving about an inch of fruit around the sides. Scatter the flaked almonds over the top and bake in a moderate oven, 350F/180C/Gas Mark 4, until the fruit is bubbling and the pudding is browned, about 40 minutes.
Serve with crème fraîche or vanilla ice-cream, or with a vanilla and lemon custard sauce.
CRISP LEMON BISCUITS
These are very good served with the fool. Their taste and their crispness make a delightful contrast.
Makes 12 biscuits
4oz/110g self raising flour
21/2 oz/70g caster sugar
3oz/85g butter, taken straight from the fridge and cut into small pieces
finely grated rind of 1 lemon
1 egg yolk
1 egg white
a dusting of caster sugar
Put the flour and caster sugar into a food processor, add the butter and whiz to the texture of fine breadcrumbs. Add the lemon rind and egg yolk and whiz to a ball of dough. On a lightly floured surface, roll out the dough to a thickness of 1/4 in/5mm and cut into rounds. Place rounds on a non-stick baking tray, brush the surface of each biscuit with egg white, and dust with some caster sugar. Bake in a moderate oven, 350F/180C/ Gas Mark 4, for 12 to 15 minutes. Remove tray from the oven, leave for one minute, then lift biscuits carefully, using a large palette knife. Place on a wire rack to cool. When the biscuits are completely cold, store them in an airtight container.