A light and creamy, parfait-style dessert to help you beat the heat this Independence Day. This fool layers luscious white chocolate whipped cream with juicy, macerated strawberries and blueberries, and gets topped off with a crunchy crumb topping.
What You’ll Need
Yield: 4 servings at 10mg THC each
For the berries:
- 2 cups strawberries – hulled and halved
- 1 cup blueberries
- 1/4 cup cane sugar – divided
For the whipped cream:
- 2 cups heavy cream – cold
- 2 tbsp. powdered sugar
- 1 tsp. pure vanilla extract
- 2 squares CODA Signature Cream & Crumble bar, melted
You’ll also need:
- Graham cracker or cookie crumbs
- 2 squares CODA Signature Cream & Crumble bar
How to Make Mixed Berry White Chocolate Fool
This recipe is not only delicious, but looks so beautiful! If you don’t have ramekins or small jars handy, head to your local thrift store or dollar store and find something festive and fun.
Step 1
Place the strawberries in one bowl and the blueberries in another. Add 2 tablespoons of sugar to each bowl, mix well, and let sit at room temperature for at least 30 minutes. Once the berries have softened and released their juices, mash with the back of a fork until the berries are semi-pureed.
Step 2
Whip the heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. Whip until stiff peaks form, then fold in the melted (and cooled!) white chocolate. Whip again if necessary, but be careful not to overmix.
Step 3
Layer ramekins or small jars with macerated berries and whipped cream. Top with more macerated berries, graham cracker or cookie crumbs, and a serving of chocolate. Enjoy immediately.
Tips
If you want to make these in advance, store the assembled fools in the refrigerator until ready to serve. The whipped cream will deflate a bit, so we suggest making them as close to serving time as possible.
