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Blackberry Fool recipe

Blackberry Fool recipe


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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Blackberry dessert

I strongly recommend using fresh brambles in this recipe for best flavour. Raspberries, strawberries or a combination of all three may be used, but they should all be fresh.

25 people made this

IngredientsServes: 8

  • 1L whipping cream
  • 125g icing sugar, divided
  • 125ml soured cream, at room temperature
  • 1/8 teaspoon almond extract
  • 2 punnets fresh blackberries
  • 8 strips of lemon zest, for garnish
  • 8 sprigs fresh mint

MethodPrep:15min ›Extra time:15min › Ready in:30min

  1. Pour the cream into a large bowl with 1/2 of the icing sugar and almond extract. Whip until stiff. Fold in soured cream. Refrigerate.
  2. In a separate bowl, toss blackberries with the remaining icing sugar. Let stand at room temperature for about 15 minutes.
  3. In 8 glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each fool with a strip of lemon zest, a few blackberries and a sprig of mint.

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Reviews & ratingsAverage global rating:(10)

Reviews in English (8)

by Jillian

What a simple, yet elegant dessert! This was so easy to put together and tasted really good. I used a combination of blackberries and raspberries. I opted to use vanilla instead of almond extract for the cream mixture and tossed the berries in just a bit of regular sugar vs. confectioners' sugar. I left off the mint and chose to garnish these with just the lemon zest - overall, very good!-30 Mar 2011

by naples34102

With all the ingredients ready and waiting right at my fingertips I devilishly made this for breakfast this morning. I used both blackberries and raspberries but rather than mixing the berries with powdered sugar I thought it would be even better to mix them with leftover homemade raspberry sauce! It was easy, quick, fresh and delicious and very pretty in little parfait glasses. I mean, who doesn't like berries and cream? However, while it was only a small amount, I would have preferred this without the sour cream, which provided just enough tang to make it not as pleasantly sweet as just simple whipped cream - it was a step and ingredient that didn't necessarily make it better.-05 Apr 2010

by ABoston

I guess I am odd man out here, as all other reviewers enjoyed the dessert. I followed the directions exactly, but most of my guests and I found the dessert bland. It looked nice and had a pleasant mousse-like texture, but the taste was really uninteresting. I much prefer the Lemon Lime Mousse recipe on this website, for a refreshing, light dessert.-19 Dec 2009


Blackberry fool

Blackberries are abundant this year, so why not spend a pleasant morning picking in the hedgerows, then treat yourself to this delicious blackberry fool as a reward? Seek out a full-fat or traditional fromage frais here (available from Waitrose and good dairy shops) together with a little whipped cream, this forms a delicate mousse.

The rich blackberry purée is folded through just before eating.

  1. Whisk the fromage frais in a large bowl until smooth. Blend in the icing sugar, vanilla and orange zest.
  2. In another bowl, whip the cream with an electric whisk until it forms fluffy peaks. Fold into the fromage frais.
  3. Whiz the blackberries in a blender with the caster sugar, then press through a sieve. If preparing the dish more than an hour in advance, cover and chill the two mixtures separately.
  4. Spoon the blackberry purée over the surface of the mousse then fold over a couple of times to streak it. Divide between six glasses or small bowls, cover and chill until required. Serve decorated with a few blackberries and little biscuits or meringues on the side.

Blackberries are abundant this year, so why not spend a pleasant morning picking in the hedgerows, then treat yourself to this delicious blackberry fool as a reward? Seek out a full-fat or traditional fromage frais here (available from Waitrose and good dairy shops) together with a little whipped cream, this forms a delicate mousse.


Preparation

  • Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the blackberries and the chipotle through the sieve, smearing the berries and chile back and forth across the mesh until only seeds and pulp remain. Scrape any purée from the bottom of the sieve. Stir the brown sugar and lime juice into the purée.
  • In a chilled medium metal bowl, combine the cream, confectioners’ sugar, and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes.
  • Pour the blackberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of dark purple run through the cream.
  • Spoon the mixture into 4 glasses or small dessert bowls and top with the remaining blackberries.

Recipe Notes

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Ingredient Spotlight


Related Video

I have not personally made this but I did grow Borage this year on my deck. I was totally unfamiliar with this plant but have fallen in love with it! It's beautiful, keeps flowering and I understand the benefits of consuming the leaves and flowers are amazing! Oh and the honey bees and humming birds love to come and have a sip! I would love more recipes for things to do with Borage!

Comparing borage to cucumbers is like comparing frog legs to chicken or a fake mink coat to a real one.Only ignorance of the real thing can fool someone.

Maybe next year, since Borage Officinalis is not commercially available in our markets. I'll have to grow some. What is added by including borage flowers into this dessert? They supposedly taste like cucumber, so why not just use cucumber and garnish with violets?


For some reason around this time of year, I always want to make dessert. But in AZ it’s already getting too hot to run the stove in the afternoon. I have to bake first thing to get anything baked up And that doesn’t always happen with running errands and taking big man to school. Luckily, there’s this wonderful thing called a no-bake dessert. I’m talking Oatmeal Chocolate Chip Cookie Dough Parfaits, Lemon Raspberry Mousse Pie in a Jar, and Raspberry Fool. Jamie’s fool was my inspiration for this dessert!

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I stared at that picture and dreamed of taking a bite. I mean she only lives 1 1/2 hours away – or something like that. Then I was looking through my fridge and saw the extra blackberry mint puree I had from making bellinis for the wedding. That was it. I knew what must be done, and here we are. Light and fluffy dessert heaven that I’m extra happy dipping Nilla wafers into. because I’m weird like that. Long live no-bake desserts!


Keto Creamy Blackberry Fool

This Keto Creamy Blackberry Fool is a quick and easy to prepare, no-bake, super creamy, light, sweet, and refreshing treat that is ready to eat in minutes!

Keto Creamy Blackberry Fool

You won’t believe how fast and simple this sweet and refreshing dessert is! It only takes about 6 minutes to make this delicious and creamy, keto, berry treat.

No baking involved and no waiting for the treat to set up in the fridge. You can store it in the refrigerator for late if you want to, but you don’t need to.

My husband and son, who do not even like blackberries, were shocked at how much they loved this dessert. I was secretly hoping they would not like it so that I could have them all to myself, lol.

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Common Questions About The Keto Creamy Blackberry Fool Recipe:

A fool (not the silly human kind, lol) is traditionally an English dessert involving whipped cream or custard with fruit.

A mousse is typically a French dessert whipped with egg whites or cream with gelatin. Although I usually use cream cheese instead of raw egg whites in my mousse recipe.

No, it is ready to eat as soon as you prepare it, and you can serve it immediately.

Yes, you can make this in advance and store covered in the refrigerator for up to 3 days.

You can use raspberries instead of blackberries. But be aware that if you use blueberries or strawberries, there will be a small increase in the carb count.

I always say, "Don't make a fool of yourself, but do make a fool for yourself." Sorry about that, but I can't resist a corny word pun!


Preparation

Whipped Cream

Step 1

Using the largest (and widest) whisk you have, beat cream, sugar, vanilla, and salt in a large chilled bowl until soft peaks form, 3–6 minutes, depending on how many breaks you take.

Step 2

Do Ahead: Whipped cream can be made 2 hours ahead. Cover and chill. Just before serving, whisk cream once or twice to refluff, but don’t overwhip it.

Berries and Assembly

Step 3

Combine berries, sugar, and salt in a medium bowl. Let sit, tossing occasionally, until juicy, at least 15 minutes.

Step 4

Add berries to whipped cream and fold gently until mixture is streaky but barely combined (just one or two strokes should do it). Scoop into small glasses.

Step 5

Do Ahead: Berries can be macerated 2 hours ahead. Leave at room temperature.

How would you rate Blueberry-Blackberry Fools?

Give this man a promotion ! Would I make make this again ? abso-fruitly !

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Raspberry Fool

In a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.

Whip the cream with the powdered sugar until soft peaks form.

Mash the raspberries with a fork until all the liquid and fruit are mashed together.

Spoon half the fruit into the cream and fold once or twice with a rubber spatula do not overmix!

Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest if not, use remaining fruit puree as a garnish on top.

Serve in pretty glasses with crumbed cookies on top!

***Best if made right before serving.

I made Raspberry Fool on a recent episode of my cooking show, and it reminded me that I had never posted it here or put it in one of my cookbooks&mdashboth of which I&rsquom going to remedy tout de suite! Fruit Fool is such an easy dessert to make, whether on a weeknight (you can just plop it into a chipped bowl and enjoy every bite) or for company (you can delicately spoon it into pretty glasses and call it fancy.)

Raspberry Fool is a traditional English dessert (similar to Eton Mess), and is basically just berries and cream what&rsquos different about it is the presentation. I love the raspberry version, but you can use any berry you want for fool&mdashblackberries are also lovely&mdashand you can soak the berries in booze as I do here&hellipbut you don&rsquot have to.

First, get the raspberries ready! Big ones, small ones, it doesn&rsquot really matter because they&rsquoll eventually be all mashed to smithereens.

Sprinkle on some sugar. Of course.

Now, this is optional, but if you have a little booze on hand&mdashthis is raspberry liqueur, but you can use orange liqueur, or even a little rum.

(Or you can just add a little water and skip the hard stuff altogether.)

(I did not select the water option. Of course.)

Now just stir it all together&hellip

And let it sit for about 10 to 15 minutes.

Meanwhile pour some nice, cold heavy cream into the bowl of a mixer (or into a bowl if you&rsquore using a hand mixer.)

Sprinkle in some powdered sugar this time. You can totally use regular sugar if you want, it really doesn&rsquot matter that much. I was just trying to be unpredictable in my old age.

Turn the mixer on medium-high to slowly start to whip it. Whip it good. (Name that band.)

And look at what happened during that time!

Someone pass me a straw, please. Thank you.

Wait! Put away the straw! We&rsquore gonna need that juice. Just grab a fork&hellip

And smush them up until most of the big chunks are gone and it&rsquos just one big mess of fruit so bright red, white carpets cower when it walks into a room.

That is some really weird imagery.

Basically, you want to stop just before it gets really stiff, when it&rsquos still somewhat billowy.

Speaking of old age, one thing I&rsquove learned as I&rsquove gone through the ages and stages of life is that if I can be in the presence of billowy whipped cream at least once a month, I&rsquom a much more centered, contented person.

Now, for the next step. You probably saw this coming.

Gently spoon about half the berry mixture right on top of the whipped cream.

And then&mdashthis is very important!&mdashuse a rubber spatula to fold the mixture once or twice. When I say once or twice, I&rsquom being quite literal! The biggest mistake you can make when you&rsquore making raspberry fool (or any fruit fool) is to overmix the fruit and cream.

You want to see white cream, pink cream, and beautifully glossy streaks of red.

Add more of the fruit mixture and fold it once. Twice at the most. Then stop! Don&rsquot fold it any more! If the mixture looks uniformly pink, well&hellipit will still be delicious. But it won&rsquot be as gorgeous and mysterious as this.

And that&rsquos basically it! To serve it up, grab a big spoonful of the mixture&hellip

Spoon it into pretty glasses&hellip

Then grab a vanilla wafer or two&hellip

And sprinkle them over the top. Now, original fruit fools call for crushed ladyfingers, which I use if I have ladyfingers in my pantry. But vanilla wafers work too, as do any little cookie or wafer you happen to have.

Another approach you can take is to add the cream mixture and crumbs in alternating layers.

Still another approach you can take is to layer the whipped cream and the fruit mixture without folding them together. That&rsquos pretty, too, but I love the folding approach.


Whisk 1/2 cup sugar and yolks in small saucepan until combined. Whisk in 1/2 cup lemon juice, zest, and butter. Cook over medium heat, stirring, until curd is thickened and just beginning to come to a boil. Transfer to bowl, cover with plastic wrap, and chill until cold, about 1 hour.

Place 1 cup blueberries and remaining 1 tablespoon sugar in small saucepan. Cook over medium heat, gently mashing, until slightly thickened, about 8 minutes. Remove from heat, stir in remaining 1 teaspoon lemon juice, and let cool completely before using.

Whip cream to soft peaks. Fold yogurt and 1/2 of lemon curd into cream. Spoon lemon cream into glasses, alternating with remaining lemon curd and blueberry compote. Gently swirl with a skewer or chopstick. Top with fresh blueberries and serve chilled.


How to Make Blackberry Fool Dessert

In this recipe the blackberries are crushed and layered in the glass. The first layer consists of blackberries alone. Add a little sugar if yours are not sweet enough.

Then blackberries are folded into vanilla flavoured whipped cream, and finally a layer of whipped cream with a blackberry on top. A simple thing made beautiful and delicious!

This dessert can be made a day in advance and refrigerated till needed.

Do you love berry desserts as much as we do?

This recipe was originally published in 07/2018. Updated with new text and video and republished in 06/2020.



Comments:

  1. Evelake

    We need to try everything

  2. Rickman

    Look forward to.

  3. Tuomas

    Willingly I accept. In my opinion, it is actual, I will take part in discussion. I know, that together we can come to a right answer.



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