Blackberry Fool
Updated June 25, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pint fresh blackberries (12 ounces)
- 2tablespoons granulated sugar
- 2teaspoons vanilla extract
- 1cup heavy whipping cream
- 2tablespoons confectioners’ sugar
- Shortbread cookies, for serving (optional)
Nutritional analysis per serving (6 servings)
210 calories; 16 grams fat; 9 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 2 grams protein; 26 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.
Private Notes
Comments
Please don’t fuss at me, but a mixture of half vanilla, half plain Greek or Icelandic yogurt makes this a fine weekday dessert. Cooky crumbs optional, but I have been using them regularly.
Halve the sugar in the whip, especially if you plan on adding shortbread cookies, unless you love very sweet desserts (two tbsp for the berries is probably about right). I’d also give the berries a squeeze of lemon before you mash to enhance their flavor and add a bit of tartness. You really can’t go wrong with blackberries and cream in the summer.
Foole is first mentioned as a dessert in 1598, made of 'clouted creame' although the origins of gooseberry fool may date back to the 15th century. The earliest recipe for fruit fool dates to the mid 17th century. Why the word "fool" is used as the name of this fruit dessert is not clear. Several authors derive it from the French verb fouler meaning "to crush" or "to press" (in the context of pressing grapes for wine), but this derivation is dismissed by the Oxford English Dictionary...
I’m not usually much of a baker or dessert maker, but this was so simple that I decided to try it, and it was great! I followed the advice of commenters and halved the sugar. I served the dish with shortbread cookies, as suggested by the author and I really liked scooping the blackberry mixture with the cookies and eating it. Kind of like chips and guacamole, but sweet!
DEE-licious. Followed the recipe exacetly. Didn't have the optional shortbread but will include it next time. At this time of year, here in Ontario, there are no fresh blackberries but even the Mexican imports made for a really good, so very easy, dessert.
Growing up in 1950s England, we often had gooseberry fool, or blackcurrant fool in the summer (two fruits that don't seem to exist here in Tennessee). It was a much lighter dessert, because my mother used half custard (either home made egg custard or more likely, Birds' brand of custard) and half heavy cream. The fruit was puréed so no seeds. For a blackberry food, I'd recommend straining out the seeds.