By Brigit Binns
Purée the blackberries
In a food processor, purée 1 cup (4 oz/125 g) of the blackberries. Using a rubber spatula, press the purée through a fine-mesh sieve into a small bowl. Discard the seeds.
Whip the cream
In a large bowl, using an electric mixer on medium-high speed, beat together the cream, sugar, brandy, if using, and vanilla until firm peaks form.
Finish the fool
Using a rubber spatula, gently fold the blackberry purée and the remaining whole blackberries into the whipped cream. Spoon into footed parfait glasses or small bowls and serve.
© 2012 All rights reserved. Published by Weldon Owen.