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-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.
BERRY-CHOCOLATE FOOLS
Steps:
- Toss 1 quart quartered strawberries with 2 tablespoons granulated sugar in a bowl. Beat 1 cup heavy cream with 2 tablespoons confectioners' sugar until soft peaks form. Melt 2 ounces finely chopped semisweet chocolate in the microwave and cool slightly; fold into the whipped cream. Layer the cream and berries in glasses.
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
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
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- Ok, this is real easy! In a deepish bowl, add the cream cheese and whip until fluffy. Then add the cream, whip up again until thick.
- Add the blackberries, you can whip them or fold them in, if you fold them, you will have chunks, if you whip, they will puree in with the cream mix. Then add the chocolate chips and combine.
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