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Thursday
Apr252013

Blackberry Fool

Blackberry Fool

The spring sun has struck me with an incurable fever. Even though snowflakes were falling from the sky just this morning, I long to shed my winter coat and find myself no longer craving the hearty soups and dishes of winter. My mind has begun spinning towards lighter fare and short sleeves. I have begun craving the sweetness of a ripe strawberry and the bold tartness of a stalk of rhubarb in vivid detail. If I shut my eyes tightly, with the sun streaking through the window late into the evening, I can almost pretend the world outside is green and ready to be planted with seeds of rebirth.

I shall never take for granted the arrival of spring again.

Blackberry Fool

Craving a feeling, person, or place brings out a yearning in our heads all the way down to our toes. When our heart's desire is out of reach, we find a way to bring it closer through hope and longing and daydreams. These wishes, both small and large, sustain us as we wait for our cravings to be sated. They sustain us until our cravings come to pass.

I am craving spring. I am craving green grass, the smell of new growth, the touch of a warm sidewalk, the sweetness of a beautiful, red ripe strawberry. The hunger grows daily. As the sun sets later each evening, my appetite becomes insufferable. Knowing warmer weather will be around the corner keeps my spirit up as I dream of the long walks I will take once this winter is done.

Soon, soon, soon.

Blackberry Fool

A "fool" is a traditional English fruit dish originating in the sixteenth century. The dessert was most commonly made with gooseberries, but a variety of fruits from raspberries to apples can be used its place. The three main ingredients to a fool are pureed fruit, whipped cream, and a sprinkling of sugar. For this Blackberry Fool, I used fresh blackberries with whipped cream and a seedless blackberry jam.

This may be a more modern take on a traditional dessert, but the result is the same—delight. Feel free to try out other berries with matching flavors of jam, such as blueberries or strawberries, to play around with flavors and preferences.

Blackberry Fool Blackberry Fool

Blackberry Fool is a light, sweet ending to a spring or summer meal. Seedless blackberry jam is folded into whipped cream and layered into a glass with fresh blackberries. The contrast between the sweet bite of the berries and the smooth quality of the whipped cream makes the dessert simple, yet elegant. This traditional English dessert can be served for a small dinner party or an evening that calls for something special.

One Year Ago: Homemade Mascarpone
Two Years Ago: Strawberry Milk and Raspberry Swirled Chocolate Chunk Ice Cream

Blackberry Fool

Yields 4 servings, depending on size

1 1/2 cups (12 ounces or 355 ml) cold heavy whipping cream*
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup seedless blackberry jam
6 ounces (170 grams) fresh blackberries
Fresh mint leaves, for garnish

In a large mixing bowl, beat together the cold whipping cream and powdered sugar until soft peaks form. Stir in the vanilla extract. Swirl in the blackberry jam.

Divide the blackberry cream between serving glasses and layer with fresh blackberries. Garnish with a sprig of mint on top. Serve immediately (or store for up to 1 day in the refrigerator).

* Alternatively, you can use one recipe of this coconut whipped cream or use 2 cups of cool whip instead of making your own whipped cream. If you choose to do so, eliminate the whipped cream, powdered sugar, and vanilla and use the substitute whipped cream instead.

Reader Comments (16)

This looks amazing and so easy! Thanks so much for sharing.
04.25.2013 | Unregistered CommenterAngela King
So pretty. Love these!
04.25.2013 | Unregistered CommenterTieghan
Snowflakes! Yikes! Your fool is sure to bring the spring feeling around :)
You write with such heart and soul. Beautiful expression in the last paragraph about the yearn for spring.Fools are always too easy for a reminder of spring time
I'm all about blackberries lately! This looks lovely!
I love blackberries spring too! I've never made a "fool" before, but I'm inspired now. Simple but pretty, that's all we need.
I just wanted to say thank you. I'm totally making this for myself this weekend. I just love how you pair some of my favorite quotes with yummy desserts. Thank you!
04.25.2013 | Unregistered CommenterDanae
I love this post. Very poetic :-)

I also love "fools". I've made them with many fruits but for some reason, never Blackberries. I now need to go to the store and get sme berries to remedy that :-D
04.25.2013 | Unregistered CommenterJanetFCTC
Since two weeks we have a real spring over here, but we had to wait long for it, too long. Your blackberry fool will bring you at least a bit of it :)
Ohhh goodness gracious! :) These look pretty heavenly, and I'm curious to know the linguistic background on the word "fool" as the name of this dessert.
Oh I can't agree more. Spring is so delayed here too - there is still about 3 feet of snow covering my garden. But the temps are slowing increasing, and so does my spirit. Just think, soon we'll be outside digging in the dirt and sipping boozy iced drinks. Your fool looks fantastic, by the way.
04.25.2013 | Unregistered CommenterRenee
love your pictures... you make anything look good. this looks simple yet so delicious, that is key!
04.28.2013 | Unregistered Commenterhoneywhatscooking
I love how you've made such a simple dessert look so gorgeous. I really enjoy your writing too!
The blackberries look like mulberries!
The pictures are stunning, superb!
05.8.2013 | Unregistered CommenterAlvaro
Hello
I just can say: its gorgeous. i like you photography. could i ask that how do you make this smooth darkness in your photos?
is this natural or do you do some edits in softwares?
if you could take a picture from you "behind the scene" i will be appreciate you.
09.26.2013 | Unregistered CommenterGhazaal
Ghazaal-- The lighting is natural. I do simple edits in software (contrast, etc), but nothing really substantial.
09.26.2013 | Registered CommenterKristin Rosenau

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