Kiwi and Lime Curd Fools with Blackberries | www.floatingkitchen.net

Kiwi and Lime Curd Fools with Blackberries

When March arrives, I always get overly excited and hopeful about the return of Spring. But the reality of life in New England is that March is still very much Winter. A fact that Mother Nature “gently” reminded us of this past weekend when she delivered one of the worst storms we’ve seen so far this season.

So while I’m still wearing my Winter layers (so many layers!). And driving around with a shovel and a bucket of sand in the trunk of my car. I can at least pretend it’s Spring in my kitchen. Case in point, these light and bright Kiwi and Lime Curd Fools with Blackberries.

Kiwi and Lime Curd Fools with Blackberries | www.floatingkitchen.net

Fools are something that I had seen floating around the internet many times before, but I had never attempted to make my own until about a month ago. Now, I am completely hooked on these easy and totally customizable individual desserts!

Traditionally made with a custard base, most modern fools are now made using a whipped cream base. So if you can make whipped cream (I know you can!), you can totally make this dessert. And then the rest is up to you to “accessorize” to your hearts content!

Kiwi and Lime Curd Fools with Blackberries | www.floatingkitchen.net

I decided to play up a couple seasonal ingredients in this recipe, by making a homemade lime curd to swirl into the whipped cream base (although you could totally make a lemon curd, if you prefer). And then I used fresh kiwi (star shapes optional, but highly encouraged!) and blackberries for topping. Technically blackberries aren’t in season yet, but I couldn’t resist them because they pair so well with lime. Hey, I’m not perfect.

If you want some crunch, you could try adding chopped nuts, granola, toasted coconut flakes or brittle. Like I said, these babies are totally customizable.

Kiwi and Lime Curd Fools with Blackberries | www.floatingkitchen.net

The lime curd can be prepared well in advance, and stored in your refrigerator until you’re ready to use it (you’ll get about 1 cup from the recipe below). The whipped cream base, however, should be prepared just before serving. These pretty treats are impressive enough for guests (I’m thinking Easter or Mother’s Day). But simple enough that you don’t need a special occasion to enjoy them.

And while these Kiwi and Lime Curd Fools with Blackberries aren’t really green, I think they’re close enough to be a cute, festive dessert for St. Patrick’s Day as well.

For more cooking and baking inspiration, check out the links below to see what some of my favorite bloggers have created this month using fruits and vegetables that are currently in season. And tell me what ingredient you’re most excited for this Spring season!

Cheers,

Liz

Kiwi and Lime Curd Fools with Blackberries | www.floatingkitchen.net

Kiwi and Lime Curd Fools with Blackberries

Ingredients:

For the Lime Curd

  • 3/4 cups granulated sugar
  • Zest from 2 limes
  • 1/2 cup fresh squeezed lime juice
  • 2 eggs, separated
  • 8 tablespoons unsalted butter, cubed

For the Whipped Cream Base

  • 1 1/2 cups cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt

For Serving

  • Kiwi, peeled and sliced
  • Fresh blackberries
  • Fresh mint leaves
  • Finely grated lime zest

Directions:

  1. To make the lime curd, stir together the sugar, lime zest, lime juice and egg whites in a medium bowl. Set aside. Then in a saucepan over medium heat, melt the butter. Once the butter is melted, remove the saucepan from the heat and quickly whisk in the egg yolks. Then whisk in the sugar/lime mixture. Return the saucepan to low heat and cook the lime curd, whisking constantly, until it’s thickened and coats the back of a spoon, about 5 minutes. Remove from the heat and strain the lime curd through a fine mesh strainer into a clean bowl, discarding any collected solids. Cover and refrigerate until well chilled and thickened. The lime curd can be made 1-2 weeks in advance.
  2. To make the whipped cream, start by whisking the heavy cream on medium speed in your stand mixer with the whisk attachment. Once the cream begins to thicken slightly, stop your mixer and add in the powdered sugar and vanilla extract. Then whisk on high until peaks form. Add the Greek yogurt and whisk briefly, just until the yogurt and whipped cream are incorporated.
  3. Remove the bowl with the whipped cream from your stand mixer and spoon about half of the lime curd into the bowl with the whipped cream. Gently fold the two ingredients together, using about 3-4 large strokes. You don’t want to fully incorporate the whipped cream and lime curd. You want some streaks remaining.
  4. Spoon the fool into individual serving glasses. Top with kiwi, blackberries, mint leaves and finely grated lime zest. If desired, spoon extra lime curd on top. Serve immediately.

All images and text ©

March Eat Seasonal Recipes

Flavor the Moments – Healthier Blueberry Lemon Muffins

Joy Food Sunshine – Rainbow Fruit Pizza

Letty’s Kitchen – Roasted Asparagus with Cilantro Chimichurri Sauce

She Likes Food – Easy Broccoli Fried “Rice” with Tofu

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24 comments on “Kiwi and Lime Curd Fools with Blackberries”

  1. That was some storm wasn’t it Liz?! The Jersey Shore got walloped! The winds were horrendous!
    I love everything about this little dessert! I’m a total fan of cutting fruit into shapes, so the kiwi stars have me smitten! And that lime curd? Yes please! So perfect with the blackberries! Awesome spring dessert right here!!

    • This weekend was crazy! Our coastal town got beat up pretty bad. Spring needs to hurry up and dry us out!

  2. This looks TRULY PERFECT. I love love love kiwi and don’t eat it enough!!

    • I know! Honestly, whenever I buy it in the stores it takes like a week before they are finally ripe enough to be eaten. So if I want kiwi, I have to plan ahead. Lol.

  3. I love desserts like this that are so simple yet so amazing at the same time! I love lime curd just as much as lemon and adding kiwi and blackberries sounds so perfect!

  4. Yuuuuuummmm!! And I love the colors!

    • Definitely feels like Spring…at least as far as this dessert is concerned! We had snow this morning – eeeks!

  5. These are just gorgeous! those colors are so fresh!!

  6. Once you have the curd in hand, fools are such easy foolproof 😉 desserts! And this lovely green shade–perfect for March!

  7. These are perfect for spring! I’m looking forward to asparagus!

  8. I’m obsessed with the flavors in this!!

  9. I hope you’re staying safe and warm!  You guys sure got some crazy weather!  It’s been feeling like spring all winter long here, haha, but I’m excited that it’s finally officially spring.  These look so good and I love all the flavors you added in!

    • I’m always jealous of your warm temps. I do like Winter, but I’m ready for it to be over now. Lol.

  10. Oh goodness, Liz, y’all’ve been hit HARD! I can understand why you’re ready for spring… it’s slowly making a showing here. The buds on the trees are ready to pop, but we’re still experiencing overnight frosts and it’s snowing like mad in the mountains! I loooove fools but it’s been so long since I had one. Swirling in lime curd sounds absolutely amazing! It’s sometimes hard to stick to seasonal berries when the stores are packed with them. 😮 !! I absolutely love your captures here Liz! Colors, shapes, styling… ALL of it! Thank you for your inspiration and sharing this luscious dessert!

    • Thanks for all your kind words, Traci! I think I might be getting the hang of this photography thing (finally!). Lol!

  11. DANG! Your photography is stellar! I’ve had curd before but not infused with kiwi, lime, AND blackberries! This recipe looks ridiculously delicious!

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