Blackberry Fool

Light and fresh. This dessert is so quick and easy and can easily be used to highlight any fruit that’s at its peak. Fools were often made with custard and stewed fruits folded in. Not only does it keep the kitchen cooler to slightly mash the fruit into some sugar instead of cooking the berries, but it keeps this dish simple and refreshing.

For the berries:
2-3 sprigs fresh mint, leaves torn slightly
1/4 cup granulated sugar
1 container blackberries

For the cream:
1 cup heavy whipping
2-3 Tablespoons granulated sugar
1/4 cup sour cream (optional but highly recommended)

In a bowl either using a muddle or the end of a wooden spoon mash up the mint leaves into the sugar. Once most of the leaves are broken up, add in the berries and continue to mash. It’s nice to vary the texture so leave some berries still a bit together.

In a clean chilled bowl add in the heavy cream. Begin to beat on high with an electric mixer. With the mixer going add in the sugar. Continue to whip the heavy cream until stiff peaks form. Once the cream is whipped fold in the sour cream. Add the whipped cream to the berries and gently fold in the berries. The mixture doesn’t have to be even, just fold until all the berries are dispersed. This travels well for picnics in small mason jars. Feel free to serve with a simple shortbread cookie or on its own.