Tom Aiken's Blackberry fool
A classic British dessert dating as far back as the 16th Century. It is made with seasonal fruits which have been lightly sweetened and pureed, then folded into whipped cream.
Ingredients
- 500 g British blackberries
- 155 g Caster sugar
- 1 Lemon (juice and peel of)
- 500 ml Whipping cream
- 2 Drops of vanilla essence
- 17.6 oz British blackberries
- 5.5 oz Caster sugar
- 1 Lemon (juice and peel of)
- 17.6 fl oz Whipping cream
- 2 Drops of vanilla essence
- 17.6 oz British blackberries
- 5.5 oz Caster sugar
- 1 Lemon (juice and peel of)
- 2.1 cups Whipping cream
- 2 Drops of vanilla essence
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 8 mins
- Serves: 4
Step-by-step
- Place the vanilla bean into a pan with the lemon peel, lemon juice, blackberries, 130g sugar (ie. Keeping 25g aside) and place on a tight fitting lid.
- On a low heat, simmer for 7-8 minutes until the blackberries start to break down, then remove from the heat and leave to cool, with the lid on.
- Whisk the cream with 2-3 drops of vanilla essence, 25g caster sugar. Whisk until semi whipped.
- Put compote into a large mixing bowl.
- Carefully fold in the cream in 3 lots, with a spatula.
- You may want to taste the mixture before adding all the cream, depending on how strong you want the blackberry taste.
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