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Blackberry fool recipe
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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
Each serving contains
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Energy
1550kj
373kcal
19%
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Fat
29g
41%
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Saturates
18g
92%
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Sugars
21g
23%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 20.7g
Protein 5.2g
Fibre 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 the yogurt and 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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