Martha Stewart Blackberry Fool

Martha Stewart blackberry fool takes 15 minutes of hands-on work and just blackberries, heavy cream and sugar to make a cool, silky dessert that chills for an hour. This easy no-bake summer dessert fits dinner parties, Fourth of July cookouts and Mother's Day brunch, with only five ingredients to buy.

Press the blackberry puree through a fine-mesh sieve, because the seeds are bitter and gritty against the smooth cream. Skip it and every spoonful has a crunch that ruins the silky texture.

Martha holds back half a cup of the puree and drizzles it over the top just before serving, which gives each cup a deep purple ribbon. Folding the rest gently into stiff whipped cream keeps the fool airy and lightly marbled.

Martha Stewart Blackberry Fool

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Course: DessertCuisine: American, EnglishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking timeminutes

Calories

290

kcal

Whipped cream gets folded with sweet-tart blackberry puree until it turns soft, billowy and lightly marbled. After a chill in the fridge it sets into a spoonable, mousse-like cup with a glossy berry swirl on top.

Ingredients

• 2 cups blackberries (8 ounces total), plus more for garnish
  

• 1/2 cup sugar
  

• 1 teaspoon fresh lemon juice
  

• 2 cups heavy cream
  

• 1/2 teaspoon pure vanilla extract
  

Directions

• Blend the berries: Combine 2 cups blackberries, 1/2 cup sugar and 1 teaspoon fresh lemon juice in a blender and blend until smooth. Then the puree is ready to strain.
• Strain the puree: Pour the mixture through a fine-mesh sieve, pressing with a rubber spatula to push it through. Discard the seeds, then move 1/2 cup of the puree to a small bowl, cover it and refrigerate it for topping.
• Whip the cream: Combine 2 cups heavy cream and 1/2 teaspoon pure vanilla extract in a large bowl. Whip until stiff peaks form, so the cream can hold the berry puree without going runny.
• Fold in the puree: Gently fold the remaining berry puree into the whipped cream. Go slowly so you keep as much air in the cream as you can.
• Fill and chill: Spoon the mixture into custard cups, then cover them loosely. Refrigerate for 1 hour, or up to overnight if you want to make them ahead.
• Top and serve: Drizzle each fool with the reserved berry puree. Then garnish with a few whole blackberries and serve cold.

Tools for this recipe

• Vitamix E310 blender, Cuisinart fine mesh strainer set, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blackberries for this fool?

Yes, thaw them completely first and drain off any extra liquid so the puree isn't watery. Frozen berries blend and strain just like fresh ones, which makes this an easy dessert out of season.

How long does blackberry fool keep in the fridge?

Covered loosely, it holds for up to a day in the fridge, since the whipped cream slowly loses its volume after that. I'd keep the reserved puree in its own bowl and drizzle it on right before serving so the top looks fresh.

Can I make blackberry fool ahead of a dinner party?

Yes, the recipe is built for it: it chills 1 hour or up to overnight. Just hold back the garnish and the drizzled puree until you serve, so the swirl stays bright and the berries stay plump.

What can I use instead of custard cups?

Wine glasses, small mason jars or ramekins all work, and clear glass shows off the purple swirl better than a solid cup. Just make sure each holds roughly 1/2 cup so you get all 8 servings.

Why did my fool turn out runny instead of thick?

The cream was most likely not whipped to stiff peaks before the puree went in. Whip until it holds a sharp point when you lift the whisk, then fold the puree in with a light hand so you don't deflate it.