Blackberry Fool Recipe
Hello, now I will tell you a very delicious “Blackberry Fool” recipe. The name “fool” for this old English dessert dates back at least to the sixteenth century and probably comes from the French “fouler”, meaning to puree a mixture. Fools are traditionally made with a tart fruit. Getting Ahead: The fool can be made 2 days in advance and the flavour will mellow. Keep it, covered, in the refrigerator. Order of Work:
- 1 lb (500 g) blackberries
- 4tbsp (60 ml) water
- 2-2 1/2 oz (60-75 g) caster sugar, more if needed
- 8 fl oz (250 ml) double cream
- Fresh Mint Sprigs For Decoration
- #For The Pastry Cream#
- 12 fl oz (375 ml) milk
- 1 vanilla pod or 10 ml (2 tsp) vanilla essence
- 5 egg yolks
- 2 oz (60 g) caster sugar
- 1 oz (30 g) plain flour
- knob of unsalted butter
- #Prepare the Blackberry Puree# Pick over the blackberries and set aside 8 for decoration. Put the berries in a saucepan with the water.
- Simmer over medium heat, stirring, until soft, but of a thick consistency, 8-10 minutes.
- Transfer the berries and liquid to the food processor and puree to a fairly coarse texture.
- Press the purée through the sieve to remove the pips. There should be 375 ml (12 fl oz) of purée. “Use wooden spoon to press purée through sieve”
- Stir in sugar to taste and set the purée aside to cool. “Flavours will blend and develop as the purée cools.” #Make the Pastry Cream# Put the milk in a small saucepan and add the split vanilla pod, if using. Bring to a boil, then remove from the heat, cover, and let stand, 10-15 minutes. “Split vanilla pod lengthwise in half before adding to milk”
- In a large bowl, whisk the egg yolks, sugar, and flour just to mix.
- Whisk the hot milk into the egg yolk mixture until all the ingredients are thoroughly combined.
- Return the mixture to the pan and cook over low heat, whisking constantly, until the flour has cooked and the pastry cream has thickened, 2-3 minutes. Simmer the cream over low heat 2 minutes longer. “Cream should be thick enough to coat whisk.”
- Transfer the pastry cream to a bowl and remove the vanilla pod, if using, or stir in the vanilla essence. Using the fork, rub the butter over the surface of the cream to prevent a skin from forming. Set aside to cool. #Finish The Fool# Pour the cream into a chilled bowl and whip until stiff peaks form and the whisk leaves clear marks in the cream. Set aside. “if the kitchen is hot, set the bowl over iced water.”
- Add the blackberry puree to the cooled pastry cream and stir in with the rubber spatula to mix thoroughly.
- Fold in the whipped cream gently. Cut down into the centre with the spatula, scoop under contents and turn over in a rolling motion. Taste; add more sugar if necessary.
- Rubber spatula is excellent for folding mixtures together.
- Spoon the fool into stemmed glasses. If you life, mark a pattern on the surface of each fool. Cover and chill at least 2 hours. “Spoon fool into centre of glass to keep rim clean.” #TO SERVE# Decorate each fool with a blackberry and a mint sprig and serve chilled! “Pretty colour of fool is shown off in elegant stemmed glass” “Fresh mint leaves give additional piquancy”