Whip the cream until it forms firm peaks, or it will lose its volume when you fold in the whole berries and puree. To test if the peaks are firm enough, lift the beater; the peaks should be firm, with just minimal droop at the tips. Be careful not to overwhip, however, or you will end up with butter.
- 2 1/4 cups fresh blackberries
- 2 cups heavy cream, chilled
- 1/4 cup confectioners’ sugar
- 1 Tbs. brandy, preferably blackberry (optional)
- 1 tsp. vanilla extract
Puree the blackberries
In a food processor, puree 1 cup of the blackberries. Using a rubber spatula, press the puree through a fine-mesh sieve into a small bowl. Discard the seeds.
Whip the cream
In a large bowl, using an electric mixer on medium-high speed, beat together the cream, confectioners’ sugar, brandy and vanilla until firm peaks form.
Finish the fool
Using a rubber spatula, gently fold the blackberry puree and the remaining whole blackberries into the whipped cream. Spoon the fool into glass cups or bowls and serve immediately. Serves 8.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).