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Blackberry fool recipe

150 ratings

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

Did you know?

Blackberries
Carefully selected when ripe, plump and juicy

Each serving contains

Energy
1550kj
373kcal 19%
Fat
29g 41%
Saturates
18g 92%
Sugars
21g 23%
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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