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1
In a small saucepan, crush 1/2 cup of the blueberries with 2 tablespoons of the sugar.
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2
Cook over moderate heat until the berry juices are released, about 5 minutes.
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3
Stir in the blueberry jam and cook until warmed through.
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4
Strain the mixture into a bowl, pressing hard on the solids.
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5
Add 1 tablespoon of the Kirsch and let cool.
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6
Rinse out the saucepan and add 1/2 cup of the raspberries and 2 tablespoons of the sugar; crush together.
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7
Cook over moderate heat until the berry juices are released.
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8
Add the raspberry jam and cook until warmed through.
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9
Strain the mixture into a bowl, pressing hard on the solids.
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10
Add the remaining 1 tablespoon of Kirsch and let cool.
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11
In a medium bowl, whip 2 cups of the heavy cream.
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12
Gently fold half of the whipped cream into the blueberry mixture and the other half of the whipped cream into the raspberry mixture.
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13
Refrigerate the fools.
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14
In a bowl, combine the remaining 1 1/2 cups of heavy cream with the remaining 1/4 cup of sugar.
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15
Scrape the seeds from the vanilla bean into the bowl and whip together.
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16
Spoon the blueberry fool into 10 stemmed glasses, followed by the vanilla cream and then the raspberry fool; gently tap the glasses between layers.
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17
Top with the remaining blueberries and raspberries and serve immediately.
