Blackberry fool recipe
Whip up this rich, creamy blackberry fool in no time and enjoy the fresh flavours of the season's best blackberries. A homemade blackberry purée is blended through whipped cream and yogurt for a simply stunning dessert recipe.
See method- Serves 4
- 15 mins to prepare and 30 mins to cook
- 373 calories / serving
Ingredients
- 400g (13oz) blackberries, fresh or frozen (save a few for decoration)
- 3tbsp icing sugar
- ½tsp lemon juice
- 250ml (8fl oz) whipping cream
- 250ml (8fl oz) Greek yogurt
Each serving contains
- Energy
- 1550kJ 373.0kcal
- Fat
- 29g
- Saturates
- 18g
- Salt
- 0.3g
- Sugars
- 21g
of the Reference intake
Carbohydrate 20.7gProtein 5.2gFibre 4.1g
Method
- Tip the blackberries (no need to defrost if frozen) into a saucepan with the icing sugar, lemon juice and 1 tablespoon of water. Over a low heat, bring to a simmer, stirring a few times (the berries should soften but not to stew). When they start looking juicy take off the heat.
- Mash lightly to squeeze out all the juice and then pour into a nylon sieve set over a bowl. Push as much fruit through the sieve as possible, squeezing out every last drop of juice so you end up with a thin purée. Cool completely.
- Meanwhile, whip the cream lightly in a separate bowl (don't whip it too much as the acidity in the fruit will also help it thicken). When the cream just holds a soft peak fold through theyogurtand half of the purée, until just combined. Ripple through the remaining purée and spoon into dishes. Top with some whole blackberries and serve.
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