Three Berries Lemon Fool

It was a very unusual scene inside my fridge: some leftover heavy cream and lots of very ripe fresh berries, ready to go. Normally berries disappear fast, and cream ... well, it just visits our kitchen for special occasions.

It was the day before our trip, so I really had to come up with something to feel better and less anxious.  Outside, in the backyard,  the old-fashioned  thermometer was indicating something close to 100 F, kids were running around the living room, and we were counting the hours to start our long flight from here to Israel and then to France. I was very stressed with the never-ending to-do list before our departure, with clothes and presents everywhere in the house.

But as I once mentioned here before, sometimes chaos is inspiring, and the kitchen can be a sacred hiding place for me. So there I went and prepared this refreshing treat. It might become for the kids one more sweet memory to remember summer and a day before our trip!

Three Berries Lemon Fool

Prep the macerated fruits  about 5 hours before  serving. The acidity of the citrus will do the work to "cook" the fruit while you go to the beach. Juices will form in the bottom of the bowl: Use this "coulis" to cover the cream.

1 cup fresh small strawberres
1 cup blackberries,
1 cup blueberries
4 tablespoons lemon juice
1 tablespoon orange juice
2 tablespoons turbinado sugar
2 cups heavy cream
2 teaspoons natural lemon extract
4 tablespoons sugar

Cut strawberries and blackberries in half and combine with whole blueberries in a bowl. Sprinkle fruits with sugar and lemon juice. Mix together and refrigerate for about 4 to 5 hours. In another bowl, whip cream together with sugar and lemon extract. Serve in a tall cup, alternating layers of fruit and cream, finishing with berries on top, and drizzle juice from the macerated fruit.