Ingredients:
300g blackberries
75g sugar
juice of 1 lemon
120ml double cream. I used Elmlea as it has less fat content
50g mascarpone
To make the fool, reserve a handful of blackberries for the garnish and purée the remainder with the sugar in a blender.
Add the lemon juice, then taste and adjust the flavouring.
Whisk the double cream to just soft peaks, not any thicker.
Soften the mascarpone by beating by hand and then whisk the two gently together. It is important not to overbeat this mixture. It can be taken too far and then the fool will have a grainy texture.
Finally, fold this mixture together with two-thirds of the purée. The remaining one third should be kept aside until assembly.
In a sundae dish or wine glass, place a few blackberries tossed in a spoonful of the reserved purée. Fill the glass half-way with the creamy mixture. Place a thin layer of the purée on top of this layer before filling the glass with more creamy mixture.
Fill the other dishes in the same way.
Chill in the fridge for at least 2 hours to firm up the mixture.
This recipe is from Paul and Jeanne Rankin and can be found on the BBC food website.
">
">
