Use up those blackberries in a thick and creamy summer berry fool that’s really quick and easy to make.
- 500g British blackberries
- 155g caster sugar
- The juice and peel of one lemon
- 500ml whipping cream
- 1 vanilla bean, split and scraped
- Vanilla essence
Place the vanilla bean into a pan with the lemon peel, lemon juice, blackberries, 130g sugar (ie. keeping 25g aside) and place on a tight fitting lid.
On a low heat, simmer for 7-8 minutes until the blackberries start to break down, then remove from the heat and leave to cool, with the lid on.
Whisk the cream with 2-3 drops of vanilla essence, 25g caster sugar. Whisk until semi whipped.
Put compote into a large missing bowl.
Carefully fold in the cream in 3 lots, with a spatula.
You may want to taste the mixture before adding all the cream, depending on how strong you want the blackberry taste.
Top tip for making Tom Aikens’ blackberry fool
You could use this basic fool recipe and replace the blackberries for your favourite berries like strawberries and raspberries.