Very Berry Fool

Directions

1. Mix 1 pint of strawberries, blueberries, and 1/4 cup sugar in a food processor or blender and mix for 1 minute or until smooth. Strain mixture to remove any seeds or skins. You should have close to 2 1/2 cups of liquid when done. Take 1/2 cup of the puree and add the gelatin to it and mix well. Set it aside for 5 minutes to thicken or bloom. Take the remaining puree and in a saucepan heat it until warm, not boiling. Add gelatin mixture to the warm mixture and stir well to combine. Cover the mixture and refrigerate for 2 hours.
2. Take the other pint of strawberries and cut each into 1/4 inch dice. Feel free to add 1/2 cup of blueberries to this mixture if you'd like. Add 2 tablespoons of sugar and mix well. Cover with plastic wrap and refrigerate for at least 1 hour so the berries can macerate.
3. After two hours, add 1 cup cream, sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla to a mixing bowl (can use a stand mixer). Beat mixture on low for 30 seconds, then medium on 30 seconds and then on high until you have stiff peaks. Tip: Putting your mixing bowl and beaters in the fridge or freezer will speed up this process. Add 2/3 of strawberry puree to the cream mixture and mix well. Fold the remaining 1/3 of puree into the cream mixture until just blended. Don't over mix.
4. Drain diced berries that have been macerating.
5. Using some nice dessert glasses, layer drained berries and cream mixture into glasses. I started with berries and ended with berries. If not ready to serve, refrigerate.
6. Just before serving, beat the remaining cup of cream, 2 tablespoons sugar and 1/4 teaspoon vanilla until stiff peaks form. Add a dollop to the top of each dessert glass. Garnish with crushed butter cookies and if you really want to be fancy, a sprig of mint looks really nice.