Best Blackberry Borage Fool Recipes

BLACKBERRY FOOL

Steps:

• 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.
• 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.
• 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.

BLACKBERRY FOOL

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.

BLACKBERRY FOOL

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 BORAGE FOOL

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.