Blackberry Fool

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With sweet blackberries pureed into a fluffy vanilla whipped cream, this Blackberry Fool is easy to make. It’s perfect for a hot summer day when you don’t want to turn on the stove or oven.

Side view of blackberry fool in glass cup.

A fruit fool is a British dessert made by mixing pureed fruit into whipped cream or custard. The word fool comes from the French word fouler. It means “to crush”. This refers to the crushed fruits that are layered or swirled into the cream.

I decided to make a blackberry version because you all loved my blackberry ice cream. It’s actually very similar to this blackberry fool dessert.

The creamy portion of the fool is made with heavy cream, powdered sugar, and vanilla that’s whipped to stiff peaks. You can use half Greek yogurt and half cream if you want a lighter dessert.

The blackberry portion is nothing more than pureed blackberries that are sweetened with sugar. I press the puree through a fine-mesh sieve and discard the seeds and pulp. This leaves you with a smooth flavorful juice.

Why This Recipe Works

  • This is a quick recipe that’s great for a dinner party. It comes together in a matter of minutes.
  • Summer-ripened blackberries offer a sweet juicy flavor.
  • The recipe is adaptable and can be used with any fruit! You can also add yogurt to the cream or splash the berries with Grand Marnier.

Ingredients

For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

  • Blackberries: Fresh summer-ripened blackberries will offer the best flavor.
  • Sugar: Granulated sugar is used to sweeten the berries and powdered sugar is used for the cream.
  • Heavy cream: Use heavy cream or heavy whipping cream. Regular cream will not whip to stiff peaks.
  • Vanilla: Pure vanilla extract will taste the best. Try to avoid imitation vanilla.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

  1. Puree the blackberries with sugar until smooth.
  2. Press the puree through a fine-mesh sieve to separate the juice from the seeds and pulp. Discard the pulp.
  3. Whip the cream, powdered sugar, and vanilla to medium peaks.
  4. Fold in the blackberry juice to create swirls.

Tips For Success

  • Whip the cream until it forms firm peaks, or it will lose its volume when you fold in the puree.
  • Avoid using frozen blackberries. They tend to not be as sweet as fresh berries.
  • Blackberry fool can be made a day in advance. Keep it refrigerated until ready to serve.
Overhead of blackberry fool in glass cup.

Blackberry Fool

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Side view of blackberry fool in glass cup.
With sweet blackberries pureed into a fluffy vanilla whipped cream, this Blackberry Fool is easy to make. It’s perfect for a hot summer day when you don’t want to turn on the stove or oven.
Jen Sobjack
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 6

Ingredients

  • 12 ounces (340 g) fresh blackberries
  • 2 tablespoons granulated sugar
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons confectioners’ sugar
  • 2 teaspoons vanilla extract
  • fresh blackberries, for garnish

Instructions

  • Place the blackberries in a medium bowl and sprinkle with the granulated sugar. Toss lightly to evenly coat. Allow to sit for 10 minutes.
  • Add blackberries to a blender or food processor. Process until a smooth puree forms.
  • Press puree through a fine-mesh sieve into a medium bowl and discard the pulp.
  • Combine the heavy cream, confectioners’ sugar, and vanilla in a separate medium bowl. Using an electric mixer, whip the cream at medium-high speed until medium peaks form.
  • Pour the berry mixture over the cream and use a rubber spatula to gently fold until almost combined. You want to see swirls of berries in the cream.
  • Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with fresh blackberries.

Notes

  • Medium Peaks: Whipping the cream just to medium peaks is important. If you go too far to stiff peaks the puree will be harder to swirl in and the fool may become uniform in color.
  • Make it lighter: Use half Greek yogurt and half heavy cream for a much lighter dessert.
  • You can use any berry in place of the blackberries.

Nutrition

Calories: 189kcal | Carbohydrates: 13g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 11mg | Potassium: 132mg | Fiber: 3g | Sugar: 11g | Vitamin A: 704IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 0.4mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert
Cuisine: British

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