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1
FOR THE SALAD: In a large, nonreactive bowl, combine blueberries, blackberries, lemon juice & sugar, then set aside for 2 hours at room temperature for juices to develop.
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2
Shortly before serving, toss berry mixture with chopped mint.
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3
FOR THE FOOL: While salad is developing the juices, in a small saucepan over medium-low heat, cook 1 cup of blueberries & 1/4 cup sugar for about 10 minutes, stirring occasionally until the sugar has dissolved & berries have softened.
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4
Remove from heat & transfer berries to a medium bowl to cool completely.
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5
(To speed the process, chill berries in the frig for about 20 minutes or about 5 minutes in the freezer.
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6
).
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7
Add remaining cup of blueberries to the cooled blueberries & set aside.
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8
While the berries are cooling, in a large mixing bowl & with a hand mixer, whip together the cream, the remaining 3 tablespoons of sugar & the vanilla to form soft peaks.
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9
Add creme fraiche & continue beating until it is combined & soft peaks are again formed.
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10
With a rubber spatula, GENTLY fold the blueberries into the whipped mixture & creating a marblized effect ~ DO NOT OVERMIX!
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11
Refrigerate, loosely covered for not more than 2 hours before serving.
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12
When ready to serve, spoon 1/2 cup of fruit salad into each of 6 dessert bowls & top with a generous portion of the fool.
