A light summer dessert made with a simple blackberry sauce swirled into sweetened whipped cream. Perfect for entertaining!
- 3 cups blackberries (12oz) fresh or frozen plus more for serving
- ¼ cup granulated sugar (55g)
- juice of 1 lemon
- 2 cups heavy whipping cream (16oz)
- ¼ cup powdered sugar (29g)
- ½ teaspoon vanilla extract
For the blackberries:
Puree the blackberries in a food processor or blender. Using the back of a large spoon press the puree through a fine mesh strainer set over a medium saucepan. Discard the seeds.
Add the granulated sugar and lemon juice to the blackberry puree. Bring the mixture to a boil over medium heat then reduce to medium-low. Gently simmer, stirring frequently, until thickened and slightly reduced, about 10 minutes. Remove from the heat, cool and refrigerate until needed.
To prepare the whipped cream:
Combine the cream, powdered sugar and vanilla in a medium bowl. Using an electric mixer, beat on low until it starts to thicken. Increase the speed to medium, then high, and beat until stiff, firm (not dry) peaks form. The whipped cream should still be somewhat creamy, not clumpy.
To assemble the fools:
Gently spoon or drizzle ¾ of the blackberry puree into the whipped cream. Fold 3 or 4 turns so thick streaks of blackberry puree remain visible.
Divide the Blackberry Fool mixture between 6 bowls or decorative glasses. Drizzle with the remaining puree, top with a few fresh blackberries and a sprig of mint, if desired.
Serve immediately, or refrigerate for 1 hour to allow the flavors to blend.
- The blackberry puree can be made a few days in advance. Store in an airtight jar or container in the refrigerator until needed.
- The whipped cream can be made a few hours in advance. Keep refrigerated until ready to use.