This Blackberry Fool is a cool and refreshing dessert made from pureed blackberries, whipped cream, and buttery shortbread cookies. Make this elegant and eye-catching dessert the perfect end to your next summer barbecue, afternoon tea, or family get-together. It can be made in just 20 minutes!
This British Blackberry Fool dessert is a classic for a reason—it’s heavenly! Tart blackberry puree is swirled into a bowl of freshly whipped cream before the finished dessert is topped with shortbread cookies and fresh Oregon blackberries. Every bite is luscious, creamy, and refreshing!
Blackberries are never in short supply when summer rolls around here on the west coast and I always end up with way too many. I like using all of these extra blackberries in desserts like galettes, cakes, or creme brulee, but especially in this easy blackberry fool. While the recipe only calls for 2 cups of berries, you can always use more for an extra elegant and refreshing topping.
Also, fresh or frozen blackberries will work in this recipe. I’m a huge fan of Oregon blackberries in particular. They’re juicy, tart and delicious!
You can never go wrong with sweet, tart, and creamy desserts during summer, and this blackberry cream recipe has it all. I think you’re really going to love it!
What is a fool dessert?
A fruit fool (sometimes spelled foole) is an English dessert that’s traditionally made by gently folding fruit puree into a base of sweet custard. The first fool was most likely made with stewed gooseberries and clotted cream while today it’s typically made with blended berries and whipped cream. It’s the perfect dessert to pair with a glass of sparkling wine or champagne.
The word “fool” is thought to be derived from the French verb “fouler”, which means “to crush” or “to press” (as in crushing fruit to make a puree). Modern fruit fools are still made with “crushed” fruit but it’s a much easier process thanks to food processors and blenders.
How to make a blackberry fool dessert
To make the blackberry puree, combine the blackberries, sugar, and lemon juice in a blender and blend until smooth. Pour the puree through a sieve to remove the seeds.
Combine the cream and sugar in the bowl of a stand mixer. Whip until stiff peaks form. Next, gently fold in most of your blackberry puree. Use a spoon or a cookie scoop to divide the fool mixture between 4 dessert glasses or ramekins.
Top each portion with a small scoop of the berry puree, crumbled shortbread cookies, and fresh blackberries. Grab a spoon and dig in!
Can I make this with another type of fruit?
Absolutely! Fool desserts can be made with almost any kind of fruit. Use different varieties of berries (strawberries, raspberries, and blueberries are popular choices), apples, rhubarb, or even pumpkin! Just be sure to blend and strain the fruit puree before folding it into the cream.
Tips and substitutions
- For a healthier version of this classic British dessert, try folding your blackberry puree into some Greek yogurt instead of whipped cream.
- If it’s too sweet for your taste, try using a little less sugar in the puree, whipped cream, or both.
- I find that adding some fresh lemon zest to the fruit puree adds even more brightness to this summery dessert.
- For a thicker, almost syrupy puree, try simmering the blackberries, lemon, and sugar together before blending. Let it cool completely before folding it into the whipped cream.
- Serve this creamy dessert with a refreshing glass of sparkling water, champagne, lemonade, or this fizzy Blackberry Champagne Cocktail.
- Try double straining the puree to ensure there aren’t any blackberry seeds in the finished fool.
Can I make blackberry fool ahead of time?
Yes! It can be made up to 1 day ahead and stored in the fridge. You can either assemble the fools in individual glasses covered in plastic for 1 to 2 hours or store the berry puree and whipped cream in separate airtight containers to store them a little longer.
More blackberry recipes:
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More fruit desserts:
Easy Blackberry Fool Recipe
Full Recipe
Blackberry Fool
Equipment
Ingredients
- 2 cups blackberries (plus more for garnish)
- 1/4 cup sugar
- 1 Tablespoon lemon juice
- 2 cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 3 shortbread cookies
Instructions
- In a blender or food processor, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula. Discard the seeds.
- Combine the heavy cream and confectioners’ sugar in a mixing bowl. Use an electric stand or hand mixer to whisk the cream until peaks form.
- Add ¾ of the blackberry puree to the whipped cream and fold gently to combine.
- Add the shortbread cookies to a food processor and pulse until coarse crumbs form. Alternatively, you can add the cookies to a large ziploc bag and use a rolling pin to crush them.
- Divide the blackberry fool between 4 decorative glasses or bowls. Drizzle with remaining berry puree, and top with cookie crumbs and additional blackberries. Enjoy!
Notes
Nutrition
I teamed up with Oregon Berries to bring you this post. As always, all opinions are my own.
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