Blackberry Fool
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Everyday Food, July/August 2008
- Prep Time 15 minutes
- Total Time 15 minutes, plus chilling
- Yield Serves 8
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Ingredients
- 2 cups blackberries (8 ounces total), plus more for garnish
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
- 2 cups heavy cream
- 1/2 teaspoon pure vanilla extract
Directions
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In a blender, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds; transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.
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In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle blackberry fools with reserved berry puree, and garnish with blackberries.
This was a good dessert, but not great. Mine came out a little thin, despite having good peaks on the cream before folding in the berries. As it rested in the fridge, it lost its stiffness, and when we did go to eat it, it was really like the consistency of "cool whip" that has been left out on the counter for an hour or so...
I love, love, love blackberries and will try this on Friday night!
can you use blueberrys for this?
It says it serves 8.
how much does this make and how many does it serve?