Blackberry Fool


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Blackberries, cups (9 oz/280 g)
  • Heavy (double) cream, 2 cups (16 fl oz/500 ml), chilled
  • Powdered (icing) sugar, ¼ cup (1 oz/30 g)
  • Brandy, preferably blackberry, 1 tablespoon (optional)
  • Pure vanilla extract, 1 teaspoon


  • 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.