As I’ve said before I’m quit the fool for fools, and this was the best I’ve had yet! We are living it up in berry country here, the strawberries and rapberries in our garden our doing amazingly well.
I’m anxiously awaiting the blackberries to come in season, and I always use up any in our freezer to make room for the new seasons berries. The flavor in this fool was so good!
We love blackberries so this was the perfect dessert for us. I can see me making it when friends come over for dinner, or bbq’s, or just cause! It can even be made overnight, stored in the fridge, and you can just pull them out when it’s time to serve. I think they would be cute served in jelly jars too.
BLACKBERRY FOOL
2 cups blackberries (8 oz) fresh or thawed frozen
1/3 cup granulated sugar
1 tsp lemon juice
2 cups heavy whipping cream
1/3 cup powdered sugar
2 tsp instant clearjel (optional, just stabilizes the whipped cream so you can make it ahead of time)
1 tsp vanilla
Puree the blackberries with the granulated sugar and lemon juice in a blender or food processor.
Press through a fine-mesh sieve (if the seeds are offensive to you). My Vita Mix pulverizes the mixture, so I can’t even notice the seeds. Set aside 1/2 cup of the berry puree.
Whip cream with powdered sugar and clearjel to stiff peaks. Add vanilla.
Fold the blackberry puree into the whipped cream, leaving some streaks.
Drizzle with reserved 1/2 cup of berry puree. Cover and refrigerate or serve immediately.
Serves 8.
Recipe Source: Adapted from Everyday Food
Blackberry Fool
Ingredients
- 2 cups blackberries (8 oz) fresh or thawed frozen
- 1/3 cup granulated sugar
- 1 tsp lemon juice
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 tsp instant clearjel (optional, just stabilizes the whipped cream so you can make it ahead of time)
- 1 tsp vanilla
Instructions
- Puree the blackberries with the granulated sugar and lemon juice in a blender or food processor.
- Press through a fine-mesh sieve (if the seeds are offensive to you). My Vita Mix pulverizes the mixture, so I can't even notice the seeds. Set aside 1/2 cup of the berry puree.
- Whip cream with powdered sugar and clearjel to stiff peaks. Add vanilla.
- Fold the blackberry puree into the whipped cream, leaving some streaks.
- Drizzle with reserved 1/2 cup of berry puree. Cover and refrigerate or serve immediately.
- Serves 8.
