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Ginger raspberry fool

Here's a summer dessert I invented. It's a fool, which means custard and berries, though the very oldest fools may just have been custard.

I used the mango parfait recipe at Global Table Adventures for some of the quantities.

Ingredients:

1 1/2 tsp packed fresh grated ginger (or a small knob of peeled ginger)
2 eggs
1 cup milk
2 cups heavy cream
1/3 cup + 2 tbsp sugar
1 tsp vanilla
About 3 pints mixed berries (I used raspberries from our garden and blueberries from the farmers' market)

Method:

Whisk the ginger, eggs, and milk with 1 cup cream and 1/3 cup sugar. (I used homemade vanilla sugar, with beans from saffron.com.)

Heat the mixture in a small pot over a low flame. Stir frequently with a rubber spatula, scraping the bottom of the pot each time. Don't let the mixture boil! After a while, the custard will begin to thicken. Keep stirring, and don't let the bottom curdle. When the custard is thick but still pourable, pour it into a bowl and chill it. (If you're worried about curdling, strain through a sieve before chilling.)

Rinse the berries and toss them with about a tablespoon of sugar.

As the ginger custard chills, it will thicken. When the custard is chilled, or your impatience triumphs, whip the remaining cream to stiff peaks with the remaining spoonful of sugar and the vanilla. Fold the ginger custard into the whipped cream until they are mixed. Layer the berries and the ginger cream in a serving dish (use a glass trifle dish if you've got one!) Chill again, or serve immediately.
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