Blackberry Fool
With sweet blackberries pureed into a fluffy vanilla whipped cream, this Blackberry Fool is easy to make. It’s perfect for a hot summer day when you don’t want to turn on the stove or oven.
Servings 6
Ingredients
- 12 ounces (340 g) fresh blackberries
- 2 tablespoons granulated sugar
- 1 cup (240 ml) heavy cream
- 2 tablespoons confectioners’ sugar
- 2 teaspoons vanilla extract
- fresh blackberries, for garnish
Instructions
- Place the blackberries in a medium bowl and sprinkle with the granulated sugar. Toss lightly to evenly coat. Allow to sit for 10 minutes.
- Add blackberries to a blender or food processor. Process until a smooth puree forms.
- Press puree through a fine-mesh sieve into a medium bowl and discard the pulp.
- Combine the heavy cream, confectioners’ sugar, and vanilla in a separate medium bowl. Using an electric mixer, whip the cream at medium-high speed until medium peaks form.
- Pour the berry mixture over the cream and use a rubber spatula to gently fold until almost combined. You want to see swirls of berries in the cream.
- Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with fresh blackberries.
Notes
- Medium Peaks: Whipping the cream just to medium peaks is important. If you go too far to stiff peaks the puree will be harder to swirl in and the fool may become uniform in color.
- Make it lighter: Use half Greek yogurt and half heavy cream for a much lighter dessert.
- You can use any berry in place of the blackberries.