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–+ servings
served in stemware and garnished with fresh blackberries.

Blackberry Fool Recipe

If you are looking for an easy dessert that makes an impressive presentation, then look no further than blackberry fool. This delicious combination of fruit and cream is the perfect finish to any meal.
5 from 1 vote
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Course: Dessert
Cuisine: English
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6 Servings
Calories: 413kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Mixing Bowl Metal works best for whipping cream.
  • Saucepan
  • Seive
  • Wooden spoon or silicone spatula
  • Electric Mixer A hand or a stand mixer works great.
  • Serving Dishes Decorative dessert dishes or stemware are good options.

Ingredients

  • 3 Cups Blackberries If using frozen, allow the blackberries to thaw in a bowl in the refrigerator overnight.
  • ¼ Cup Sugar or maple syrup
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Vanilla Extract Divided. Learn how to make homemade vanilla extract here.
  • 2 Cups Heavy Whipping Cream
  • ½ Cup Maple Syrup

Instructions

  • Place a metal mixing bowl in the refrigerator to chill for making whipped cream.
  • Combine the blackberries, lemon juice, and sugar in a heavy-bottomed saucepan and bring to a simmer. Simmer until the berries break down, thicken slightly, and become syrupy (about 10 minutes).
  • If desired, strain the berry syrup through a fine mesh sieve. Discard seeds, add two teaspoons of vanilla and set the syrup aside to cool.
  • Combine the whipping cream, maple syrup, and remaining teaspoon of vanilla in the chilled bowl.
  • Using an electric mixer, beat cream on low speed until it starts to thicken. Increase the speed to medium-high and beat until stiff, firm peaks form.
  • Stop whipping before the whipped cream begins to clump, and store it in the refrigerator until the blackberry syrup is cool.
  • Put just enough cooled blackberry syrup in six individual dessert dishes to cover the bottom.
  • Gently add the remaining blackberry syrup into the chilled whipped cream and fold the two together 5-6 times, until the syrup is swirled through the whipped cream.
  • Carefully scoop even amounts of the blackberry fool into the dishes with the syrup on the bottom. Top with fresh berries and serve.

Notes

Recipe Variations:
  • Berries - Other berries, such as blueberries, strawberries, or raspberries, can be substituted for blackberries. You can also try a mixture of berries, or other fruits such as gooseberries, peaches, plums or cherries.
  • Extracts - You can experiment with other flavors by using almond, orange, or lemon extracts in addition to or replacing the vanilla extract.
Storage Instructions: 
Leftover blackberry fool may last in the refrigerator up to 2-3 days when stored in an airtight container. However, the layers will tend to break down, and the presentation will not be as pretty. 
For this reason, I recommend making individual servings of blackberry fool to be served and consumed right away.

Nutrition

Calories: 413kcal | Carbohydrates: 36g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 25mg | Potassium: 261mg | Fiber: 4g | Sugar: 31g | Vitamin A: 1321IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 1mg
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