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blackberry fruit fool 2 glasses

Blackberry and basil fruit fool

Karon Grieve
This delilghtful dssert is super quick and easy to make and you can adapt it for any fruit you like too.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course desserts
Cuisine British
Servings 2 people
Calories 244 kcal

Ingredients
 

  • 100 g blackberries
  • 4 large basil leaves
  • 1 tbsp icing sugar powdered sugar
  • 2 tbsp Cassis liqueur optional
  • 100 ml double cream heavy cream
Metric - US Customary

Instructions
 

  • 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.

Notes

Use any berries you like to make this fruit fool dessert.
The Cassis is purely optional, mix and match liqueur to suit the fruit you are using.
Want to make this lighter? Then go half and half with Greek yogurt and the cream or go all Greek yogurt for a much lighter fruit fool dessert.
Fruit fool can be frozen for up to 3 months.

Nutrition

Calories: 244kcalCarbohydrates: 10gProtein: 2gFat: 19gSaturated Fat: 12gCholesterol: 69mgSodium: 20mgPotassium: 121mgFiber: 3gSugar: 6gVitamin A: 884IUVitamin C: 11mgCalcium: 48mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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