Blackberry Fool
Blackberry Fool is a traditional Irish dessert that layers blackberries and a sweet vanilla yogurt cream to make a delicious treat. It’s very easy and comes together quickly – a delightful last course that will wow your guests.
I have been making this Blackberry Fool dessert for St. Patrick’s Day for the past few years, and it has always been a hit. I like to serve it with my homemade shortbread cookies; you can find the recipe here.
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Why is it called Fool?
It’s a bit of a silly name for a dessert. But the name for this delicate sweet dish comes from the French word fouler, which means to press or crush. It refers to the crushed fruits folded into the yogurt cream (or, in my case, layered with the yogurt cream).
Tips:
I love fresh vanilla! In my opinion, nothing can match that flavor, not the vanilla extract or the store-bought paste! Vanilla beans are pricey but so worth the money! I’ve been using these Vanilla beans for a long time now and have been very impressed by their quality.
I really like these Weck Glass jars! They come with lids, making them perfect for transportation if you want to bring this dessert to a party.
E Guete (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Blackberry Fool recipe. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
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Blackberry Fool
Equipment
Ingredients
Blackberry sauce
- 300 g Fresh blackberries plus more for garnish
- 120 g Granulated sugar
- 3 tbsp Lemon juice
Yogurt Cream layer
- 250 g Heavy cream
- 1 Vanilla bean scraped
- 30 g Powered sugar
- 150 g Greek yogurt plain
- Mint leaves for decoration
Instructions
Blackberry sauce
- Combine the fresh blackberries, sugar, and lemon juice in a medium-size saucepan.
- Bring it to a boil over medium heat. Reduce the heat to a simmer and let the mixture cook for about 10-15minutes until the berries start to get soft and lose their shape and the juice turns syrupy.
- Set aside and let it cool completely.
Yogurt Cream layer
- In a medium-size mixing bowl, add the heavy cream and scrape one vanilla bean into it. Whisk the cream until it starts to thicken. Then add the powdered sugar and continue mixing until the cream forms soft peaks.
- Fold in the greek yogurt until combined.
To assemble
- Fill the yogurt cream into a pastry piping bag (if you don’t have a piping bag, you can use a spoon), and pipe some yogurt cream into the
glass jar . Then add some of the blackberry sauce onto the yogurt cream. Keep layering the yogurt cream and blackberry sauce until the glass is full. - Garnish with fresh blackberries and mint leaves.