Like all fools, this blackberry and basil fool is so easy to make and uses just a few ingredients. It’s the perfect quick dessert to whip up when you have just a few berries to hand and fancy a wee sweet treat.
Why you will love this dessert recipe
- Because this is one of the quickest and easiest desserts to make.
- This is such an adaptable recipe, you can just use any little bits of fruit that you have lurking in the fridge.
- You can get as creative as you like with this. Make it lighter by mixing yogurt with the cream. Make it fancier with a crushed Amaretti biscuit topping. Chop and change the booze in there to suit whatever fruit you are using.
What is a fruit fool?
Basically a fruit fool is a very British dessert simply made by mixing pureed fruit into a custard or whipped cream. Originally it was custard but cream is the choice for most fruit fool recipes nowadays.
Why is it called a fool?
Well, there is nothing stupid or foolish about this creamy dessert. it gets its name from the French word fouler, meaning to press or crush. This referring to the pureed fruits that are folded into the creamy base of the dessert.
What fruits can be used to make a fool dessert?
You can use everything from blackberries as I have here to the traditional gooseberries. Strawberries, raspberries or rhubarb.
Blueberries, currants of all sorts. A mixture of summer fruits. Anything goes in the world of the fool!
Just now the hedgerows are full of brambles (or blackberries if you prefer, though actually it is the bush itself that is called a bramble bush and the fruits are blackberries, here in Scotland they are usually just referred to as brambles) and whenever I see them I have to pick and sample just as I did as a child.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Brambles were always more of a challenge to us berry picking kids. There was danger involved in all those prickles. The risk of tell tale juices almost tattooed under your skin as the thorns cut and juice ran from bursting berries. Days with purple stained paws and constant rows from Mum for ruining clothes.
The hunt to find the choicest berries, the fruit so perfectly ripe. Nothing puckers the lips like an unripe bramble, but a ripe one, aaaah ambrosia itself. Brambles burst like no other berry. They are like over filled water bombs that fall heavily yet softly splitting on impack and spilling their wares. They do not explode like some fruits, they infuse the mouth with flavour.
Foraging for blackberries means eating more than you bring home. All that picking and only a tiny handful of fruit makes it to the kitchen table. Is it enough for jam? For Jelly? For anything at all?
Sometimes you just have to come up with something, anything quick and easy to do with them or you know you’ll just scoff the lot and the whole foraging expedition will have been an exercise in snacking.
That’s when I like to make this blackberry fool. It’s such a quick and easy dessert to make and tastes delicious too.
Ingredients for blackberry fruit fool
Blackberries (or brambles) are the basis for this dessert and I’ve chosen some basil as a dancing partner for them. Basil and blackberries are a great flavour partnership.
But it must be fresh basil leaves, you can’t use dried basil here.
No basil? No worries, this blackberry fool works just as well on it;’s own.
Other ingredients are double cream (heavy cream in USA) and icing (powdered sugar).
I’ve also added a dash of my homemade Cassis to add that kick of booze to by blackberry fool. Of course, this is purely optional and only for the grownups of course!
You could also use my blackberry and apple gin liqueur as a little added extra instead.
Can you use frozen berries?
Yes, you can use any frozen berries to make a fruit fool dessert. This means you can whip out the fruitiest dessert at any time of year.
If you want to make a lighter fruit fool then use a combination of Greek yogurt and double cream. This will lighten the calorie load a little and make you feel really rather virtuous while you spoon up this delicious dessert.
Or go all out yogurt instead of the cream.
Why not try the old fashioned recipe for fruit fools and use custard as the base.
Check out my post on how to make your own Greek-style yogurt.
How to make blackberry fruit fool
Now, this is simplicity itself to make. All you have to do is heat the blackberries in a small pan with the minced basil leaves and a little water till the fruit breaks down and releases all it’s amazing juices.
Let it cool down and add the cassis liqueur if you are using it and whizz this fruit mixture in a food processor or with a stick blender till smooth.
Whip the cream but don’t go mad and overwhip so that the cream is stiff. You want it to be light and fluffly (think clouds here) and gently fold through the pureed fruit.
Now spoon your fruit fool into small glasses and pop it in the fridge to chill before serving with a blackberry on top.
If you want a super smooth fool with no bits from the fruit you can press the pureed fruit through a sieve.
How many does this fool recipe serve?
I have made this for just 2 servings. Want more? Then simply multiply the recipe to suit the numbers you are catering for.
Can you freeze fruit fool?
Yes, you can freeze the fool for up to 3 months in freezerproof containers. Diosposable glasses are great for this.
Looking for more fabulously fruity dessert inspiration? Then check out these recipes before you go;
Easy traditional French cherry clafoutis
Baked apricots with mint and honey
Roasted figs with honey and orange
Homemade sweet cheese with rhubarb and raspberries
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Blackberry and basil fruit fool
- 100 g blackberries
- 4 large basil leaves
- 1 tbsp icing sugar powdered sugar
- 2 tbsp Cassis liqueur optional
- 100 ml double cream heavy cream
- Roll the basil leaves together and chop finely
- Gently heat the berries, basil and sugar in a small pan with a tablespoon of water for about 10 minutes, the berries will release their juices and break down a bit.
- Allow this to cool and then whizz the berry mixture plus cassis if you are using it in a food processor. You can press through a sieve by hand if you want to get rid of the seeds but I don’t bother.
- Whip the cream till light and fluffy but not too firmly, you want airy lightness not a solid mass.
- Carefully fold the berry mixture into the whipped cream.
- Spoon into 2 small glasses and decorate with another berry.
- Chill for 1 hour before serving to allow flavours to develop.
Patti S. says
Wished I lived closer to you so I could pop over at tea time and enjoy this treat with you! It looks so yummy! Thank you for sharing Karon. Have a wonderful weekend.
Wish you did too Patti. Have a great weekend yourself.