Blackberry Fool Recipes

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BLACKBERRY FOOL



Blackberry Fool image

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

Provided by JOSIE

Categories     Desserts     Specialty Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 7

4 cups heavy cream
1 cup confectioners' sugar, divided
½ cup sour cream, at room temperature
⅛ teaspoon almond extract
2 pints fresh blackberries
8 strips of lemon zest, for garnish
8 sprigs fresh mint

Steps:

  • Pour the heavy cream into a large bowl with half of the confectioners' sugar and almond extract. Whip until stiff. Fold in sour cream. Refrigerate.
  • In a separate bowl, toss blackberries with the remaining confectioners' sugar. Let stand at room temperature for about 15 minutes.
  • In 8 parfait glasses, layer whipped cream and blackberries, beginning and ending with whipped cream. Garnish each parfait with a strip of lemon zest, a few blackberries and a sprig of mint.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 26.9 g, Cholesterol 169.4 mg, Fat 47.4 g, Fiber 3.8 g, Protein 4 g, SaturatedFat 29.3 g, Sodium 53.9 mg, Sugar 18.9 g

BLACKBERRY FOOL



Blackberry Fool image

Whipping up this dessert may be the wisest decision you'll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light. Macerating ripe in-season blackberries in sugar extracts their natural sweetness and goodness. Serve this dish with shortbread cookies for a buttery crumble to contrast the creamy blend.

Provided by Vallery Lomas

Categories     custards and puddings, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pint fresh blackberries (12 ounces)
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Shortbread cookies, for serving (optional)

Steps:

  • Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
  • Combine the heavy cream and confectioners' sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
  • Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.

BLACKBERRY FOOL



Blackberry fool image

Provided by Jodene Jordan

Categories     Desserts     Jamie Magazine     Fruit     Puddings & desserts

Time 20m

Yield 6 to 8

Number Of Ingredients 6

1 vanilla pod
500 g blackberries
100 g caster sugar
1 lemon
330 ml double cream
200 ml fat-free Greek yoghurt

Steps:

  • Halve, the vanilla pod and scrape out the seeds, then place in a large pan along with 350g of the berries, the sugar and lemon juice. Bring to the boil over a medium heat.
  • Simmer for 3 to 4 minutes, or until syrupy and the berries are soft but holding their shape. Set aside to cool.
  • In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the syrup.
  • Layer the rest of the syrup and cream in dessert glasses, garnish with syrup and fresh berries.

Nutrition Facts : Calories 278 calories, Fat 18 g fat, SaturatedFat 12.2 g saturated fat, Protein 5.5 g protein, Carbohydrate 25 g carbohydrate, Sugar 25 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre

BLACKBERRY FOOL



Blackberry Fool image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 270 g, Fat 22 g, Fiber 1 g, Protein 2 g

BLACKBERRY FOOLS



Blackberry Fools image

Although this dessert is best made immediately before serving, it can be assembled before dinner and refrigerated for up to one hour. If possible, use seedless jam, which won't require the straining in the first step.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Number Of Ingredients 4

1 jar (12 ounces) blackberry jam (not jelly)
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 cup mixed fresh berries

Steps:

  • Pass jam through a fine sieve; discard solids.
  • With a mixer fitted with the whisk attachment, beat cream and sugar until soft peaks form.
  • Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.

CHEF JOHN'S FRESH BERRY FOOL



Chef John's Fresh Berry Fool image

While certainly not light on the calorie counter, this berry fool (from the French 'fouler' meaning 'to mash') is shockingly airy on the palate. It's that contrast between the rich, fluffy cream and the syrupy, tangy fruit that makes this so much greater than the sum of its parts. Fresh berries are a classic, but this would work with peeled, diced, ripe peaches.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h18m

Yield 4

Number Of Ingredients 11

1 cup fresh raspberries
1 cup fresh blackberries, broken in half
1 cup fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
¼ cup white sugar
1 cup chilled heavy cream
¼ cup creme fraiche
1 tablespoon white sugar
¼ teaspoon pure vanilla extract
1 cup crushed shortbread cookies

Steps:

  • Place raspberries, blackberries, and strawberries in a bowl. Add lemon zest, lemon juice, and 1/4 cup sugar. Stir until sugar is mixed with fruit and juices begin to form. Cover and refrigerate until chilled, about 1 hour.
  • Place heavy cream and creme fraiche in a cold bowl. Add 1 tablespoon sugar and vanilla extract. Whisk until mixture has soft peaks and sharp lines, 5 to 8 minutes.
  • Place some cookie crumbs in the bottom of each serving dish. Spoon in some of the fruit and a layer of whipped cream. Repeat layers, ending with a sprinkle of cookie crumbs.

Nutrition Facts : Calories 646.4 calories, Carbohydrate 64.8 g, Cholesterol 113.2 mg, Fat 41.7 g, Fiber 5.8 g, Protein 6.3 g, SaturatedFat 20.7 g, Sodium 286.5 mg, Sugar 30 g

BLACKBERRY BORAGE FOOL



Blackberry Borage Fool image

Provided by Miche Bacher

Categories     Milk/Cream     Dairy     Dessert     Summer     Chill     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1 cup heavy cream
1/3 cup borage flowers, plus extra for garnish
4 cups fresh blackberries, divided
1 tablespoon freshly squeezed lime juice
1 teaspoon freshly grated ginger (from about 1/2 inch fresh ginger root)
1 tablespoon confectioners' sugar

Steps:

  • 1. Put heavy cream and borage flowers in a covered container and refrigerate for at least 2 hours and up to 24 hours. In a bowl, combine 2 cups of the blackberries with lime juice and ginger and let them infuse for the same amount of time as the cream.
  • 2. Mash the blackberry mixture by hand or in a food processor.
  • 3. Strain borage-infused cream through a fine-mesh strainer and discard the solids. Combine with confectioners' sugar in the bowl of a mixer, and whip on medium-high speed for 5 minutes, or until cream is soft and billowy, but firm. Reserve a small amount for garnish, if desired.
  • 4. Gently fold blackberry mash into borage cream. Divide the remaining 2 cups of blackberries between four tall cups or parfait glasses and top with the borage blackberry cream. Garnish with reserved borage cream, if desired, and borage flowers.

BLACKBERRY & LEMON FOOL



Blackberry & lemon fool image

Create this delicious pudding in just 10 minutes, then pop it in the fridge. Serve in glasses and garnish with fresh blackberries for an elegant summer dessert

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 10m

Number Of Ingredients 4

200g blackberries , plus extra for the topping
3 tbsp icing sugar
zest and juice of ½ a lemon
250ml double cream

Steps:

  • Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
  • Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.

Nutrition Facts : Calories 744 calories, Fat 67 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

BLACKBERRY FOOL



Blackberry Fool image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 7

2 pints blackberries (hold 6 blackberries back for topping)
1/4 cup granulated sugar
3 tablespoons blackberry liqueur
2 cups (1 pint) heavy cream
1/4 cup powdered sugar
6 ladyfingers
6 sprigs fresh mint, to decorate

Steps:

  • Add the blackberries to a bowl, sprinkle over the granulated sugar and blackberry liqueur and let steep 10 minutes.
  • Meanwhile, add the cream and powdered sugar to the bowl of a mixer and whip to soft peaks. Mash the blackberries with a fork, and then fold them into the cream.
  • Spoon the fool into individual glasses. Crush some ladyfingers on top. Top each with a sprig of mint and a whole blackberry!

BLACKBERRY-WHITE CHOCOLATE FOOL



Blackberry-White Chocolate Fool image

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

4 cups fresh blackberries
1/4 cup sugar plus 3 tablespoons
1/4 cup cassis, optional
1 cup very cold heavy cream
4 ounces white chocolate, melted
Mint leaves

Steps:

  • Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis, if using, stir well and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
  • Whip heavy cream, 3 tablespoons of sugar and 2 tablespoons of the cassis, if using, in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour. Layer goblets with berry cream mixture and whole macerated berries. Garnish with mint.

FROZEN BLACKBERRY FOOL



Frozen blackberry fool image

Falling somewhere between an ice cream and a syllabub, this berry-rippled dessert is seasonal and spectacular

Provided by Barney Desmazery

Categories     Dessert, Dinner, Dessert, Dinner

Time 10m

Number Of Ingredients 10

300g blackberry
juice 1 lemon
85g golden caster sugar
300ml double cream
shortbread biscuits , to serve
300g blackberry
juice 1 lemon
85g golden caster sugar
300ml double cream
shortbread biscuits , to serve

Steps:

  • Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.
  • Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.

Nutrition Facts : Calories 475 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein

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Top Asked Questions

How to make a BlackBerry fool?
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.
How do you make mauve cream with blackberries?
Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.
What to do with blackberries?
Serve in glasses and garnish with fresh blackberries for an elegant summer dessert Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours. Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce.
How do you make a fruit fool?
How to make a fruit fool: 1 First, prepare the berry sauce: Puree the blackberries in a food processor or blender. ... 2 Prepare the whipped cream: Combine the heavy cream, powdered sugar and vanilla in a well chilled bowl. ... 3 Assemble the fool:

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