Make the Blackberry Compote: In a medium saucepan, combine Blackberries, Granulated Sugar, Bay Leaf, and Lemon Juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until the blackberries have softened and released their juices. Remove from heat and discard the Bay Leaf. Let cool completely.
Make the Whipped Cream: In a chilled bowl, whip Heavy Cream with Powdered Sugar and Vanilla Extract until soft peaks form. Be careful not to overwhip.
Assemble the Fool: Gently fold half of the cooled Blackberry Compote into the Whipped Cream. Spoon into individual serving glasses or bowls. Top with the remaining Blackberry Compote. Serve immediately or chill for later.
Ingredients
4
1 pint473 mLBlackberries
1/4 cup60 mLGranulated Sugar
11Bay Leaf
1 tbsp15 mLLemon Juice
1 cup240 mLHeavy Cream
2 tbsp30 mLPowdered Sugar
1/2 tsp2.5 mLVanilla Extract
Equipment
Saucepan
Mixing Bowl
Whisk
Serving Glasses/Bowls
Instructions
Make the Blackberry Compote: In a medium saucepan, combine Blackberries, Granulated Sugar, Bay Leaf, and Lemon Juice. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes, or until the blackberries have softened and released their juices. Remove from heat and discard the Bay Leaf. Let cool completely.
Make the Whipped Cream: In a chilled bowl, whip Heavy Cream with Powdered Sugar and Vanilla Extract until soft peaks form. Be careful not to overwhip.
Assemble the Fool: Gently fold half of the cooled Blackberry Compote into the Whipped Cream. Spoon into individual serving glasses or bowls. Top with the remaining Blackberry Compote. Serve immediately or chill for later.
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