This cool, creamy dessert is the perfect end to a summertime dinner.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Reviews (2)

35 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
I have made this recipe twice and my family loves it. We have huge blackberry bushes so our berries are nice and fresh. However, I would recommend this: It is something that needs to be ate very shortly after making. I even used frozen berries the first time. I did whip by hand once and it seemed thicker than the time I used my stand mixer to whip. For a quick treat this is an awesome recipe.
Rating: Unrated
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...