BLACKBERRY FOOL
This cool, creamy dessert is the perfect end to a summertime dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 270 g, Fat 22 g, Fiber 1 g, Protein 2 g
BLACKBERRY FOOL
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
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
I strongly recommend using fresh blackberries in this recipe for best flavor. Raspberries, strawberries or a combination of all three may be used, but they should all be fresh.
Provided by JOSIE
Categories Desserts Specialty Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 535.3 calories, Carbohydrate 26.9 g, Cholesterol 169.4 mg, Fat 47.4 g, Fiber 3.8 g, Protein 4 g, SaturatedFat 29.3 g, Sodium 53.9 mg, Sugar 18.9 g
BLACKBERRY FOOL
Provided by Jodene Jordan
Categories Desserts Jamie Magazine Fruit Puddings & desserts
Time 20m
Yield 6 to 8
Number Of Ingredients 6
Steps:
- Halve, the vanilla pod and scrape out the seeds, then place in a large pan along with 350g of the berries, the sugar and lemon juice. Bring to the boil over a medium heat.
- Simmer for 3 to 4 minutes, or until syrupy and the berries are soft but holding their shape. Set aside to cool.
- In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the syrup.
- Layer the rest of the syrup and cream in dessert glasses, garnish with syrup and fresh berries.
Nutrition Facts : Calories 278 calories, Fat 18 g fat, SaturatedFat 12.2 g saturated fat, Protein 5.5 g protein, Carbohydrate 25 g carbohydrate, Sugar 25 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre
BLACKBERRY FOOL
A light summer dessert made with a simple blackberry sauce swirled into sweetened whipped cream. Perfect for entertaining!
Provided by Tricia
Categories Dessert
Time 1h30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 357 kcal, Carbohydrate 22 g, Protein 3 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 109 mg, Sodium 31 mg, Fiber 4 g, Sugar 17 g, UnsaturatedFat 10 g, ServingSize 1 serving
BLACKBERRY FOOL
Whipping up this dessert may be the wisest decision you'll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light. Macerating ripe in-season blackberries in sugar extracts their natural sweetness and goodness. Serve this dish with shortbread cookies for a buttery crumble to contrast the creamy blend.
Provided by Vallery Lomas
Categories custards and puddings, dessert
Time 15m
Yield 6 servings
Number Of Ingredients 6
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
Provided by Miche Bacher
Categories Milk/Cream Dairy Dessert Summer Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
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.
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