Best Blackberry Fool Recipes

BLACKBERRY & LEMON FOOL

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.

BLACKBERRY FOOL

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.

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:

• 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 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-WHITE CHOCOLATE FOOL

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

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.

BLACKBERRY RHUBARB FOOL TART

Steps:

• For the tart crust: In a large bowl combine the flour and salt. Cut the chilled butter into 1-inh pieces. Using a pastry cutter or a fork, cut the butter into the flour. Cut together until the mixture resembles coarse crumbs. Add the ice water 1 tablespoon at a time, and mix very gently, just until the mixture can be formed into a ball. Do not overwork the dough. Press the ball into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees. Roll the dough out to 1/8 inch thick and place into a tart pan. Trim the edges. Cover the crust loosely with parchment paper and weight with pie weights or dried beans. Blind bake the pie crust for 15 to 20 minutes, or until golden brown. Let cool completely.
• For the Fool: In a saucepan, combine the rhubarb, sugar and lemon juice. Cook over medium heat until the rhubarb is very soft, about 15 minutes. Remove the mixture from the heat. Puree the mixture in a food processor. Refrigerate until cold. Fold the puree into the whipped cream. Refrigerate for several hours. 1 hour before serving, spoon the fool into the prepared tart crust. Place the blackberries on top of the tart.

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.

BLACKBERRY-WHITE CHOCOLATE FOOL WITH TOASTED HAZELNUTS

Steps:

• Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, 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 sugar, and 2 tablespoons cassis 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. Sprinkle with chopped hazelnuts and garnish with mint.

BLACKBERRY-WHITE CHOCOLATE FOOL WITH TOASTED HAZELNUTS

Steps:

• Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, 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 sugar, and 2 tablespoons cassis 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. Sprinkle with chopped hazelnuts and garnish with mint.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BLACKBERRY FOOL

Steps:

• 1. In a food processor or blender puree the berries.
• 2. add 1/3 cup sugar (use less if using sweetened, frozen berries) and a squeeze of lemon juice and blend.
• 3. In a separate bowl, with an electric mixer or whisk, beat the cream, add the remaining 1/3 cups sugar gradually as the cream whips, until it holds a peak when the beater (or whisk) is lifted from the bowl.
• 4. Blend in the puree.
• 5. spoon into individual glasses and chill or freeze.
• 6. add some chocolate shavings, berries or whipped cream. (optional)