Fresh blackberry fool – to freeze or not too freeze?
Make enough for both maybe?
The season is looming for an abundance of edible curiosities some of the best are fresh berries, sweet warm berries picked in the summer sun, filled with vitamins, goodness and warmth. There is little new or particularly fancy about combing soft berries and cream, but this adapts itself readily to be eaten immediately or frozen for a later date.
I wish I could say that I named this after an over zealous chap on his phone but not so.
500-600 g of fresh blackberries or brambles
6 tablespoons of sugar substitute one of the spoons of sugar for lavender sugar
3 tablespoons fresh lime juice and zest
300 ml double cream
100 ml plain yoghurt
Place most of the blackberries and the lime juice in a saucepan over a low heat to soften them enough to start to yield their juices. Remove some of the berries and place on a rack to cool and be used for garnish. Simmer the remainder for 10-15 minutes, once softened push through a sieve to remove the seeds and leave to cool, once cool add half the sugar and stir to dissolve, taste and stop or keep adding sugar to suit your palette and that will depend on how sweet the berries are. Retain some of the juice if you’re intending to freeze the fools.
In a separate bowl, whip the cream and yoghurt together to form soft peaks no further as the acidic berries will also thicken the mix.
Cut and fold the purée lightly to appear marbled or as shown gently combined.
Serve as a blackberry fool in pretty vintage glass dishes and dress with the remaining berries.
or
Place into disposable champagne flutes and freeze ( yes they can be refilled and re-used! )
Freeze the garnish berries and some of the juice separately
.
Before serving defrost the garnish berries, and lightly warm the syrup but not the berries.
Remove the flutes from the freezer for 10 minutes before they are needed.
Heat a metal skewer or knitting needle and make a long thin well in the frozen fools and carefully pour in the warmed sauce, dress with the berries and a very thin slice of fresh lime.
Enjoy! x
ice cream magazine 
Our blackberries ripen in August/September. I’ll keep this one in mind for then.
Beautiful site and recipes and ideas… Thanks!