A fool is not only a person who doesn’t act wisely, but an English dessert made with stewed fruit and cream. Traditionally a fool was made with a custard base, but simplified by using heavy cream. I lighten things up, and added low-fat yogurt to the whipped cream for some protein, and a tang that stands up to blackberries. Blackberries either frozen defrosted, or fresh with some sugar and a splash of lemon juice and vanilla extract are cooked for a few minutes, and then cooled to create a fruity syrup that sweetens the yogurt-cream mixture. The fun part is all in the swirl that leaves strands of purple streaks throughout the white fluff.
I love to pile this creamy fool into martini or coupe glasses for an elegant twist on such a simple dessert. The pool of berry puree perches on top — like fruity glaze on a cake. When you spoon into this airy treat, your anticipation heightens until it reaches your tongue with great satisfaction. You can make this dessert ahead of time and store it in the refrigerator until ready to serve. If you want to make it more casual – serve it in ramekins or plastic cups for outdoor dining. Cheers.
10 ounces blackberries, frozen defrosted or fresh
1/2 cup granulated sugar
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1 1/2 cups heavy cream
1 cup low-fat yogurt, Greek preferably
- In a small saucepan, add blackberries, sugar and lemon juice. Cook over medium heat until boiling, then turn down heat to low and let cook for 7 minutes. Add vanilla and stir. Remove from heat and pour into bowl to cool.
- In a stand mixer or large bowl, whip cream on high until medium peaks. Remove bowl from stand and stir in yogurt.
- Add 1/2 cup of cooled berry syrup to cream and fold until swirl slightly. Do not over mix.
- Spoon fool into glasses, cups or ramekins and spoon remaining blackberry syrup over top. Store in refrigerator until ready to serve. Enjoy!