In case you missed it yesterday, this is what I guest posted for Taryn at Design, Dining + Diapers
. I met Taryn through the Seattle Bloggers Unite! facebook page (yay for Seattle bloggers!) and was super excited to get the chance to guest post for her. If you haven’t had the chance to check out her blog, why don’t you head over and check out some of the great things she’s made. Taryn is gluten- and egg-intolerant, so that’s why I made that vegan lemon curd the other day, special for this blackberry fool .
Have you ever noticed that no one decorates cute cookies or cupcakes for April Fool’s Day? No one does a special April Fool’s mantle or April Fool’s printable. It’s sad.
Okay, not really. What it is though, is an underdeveloped opportunity for making themed things. Sure, there are the cheap-o plastic gag items (jumbo thumb anyone?) that get handed out and the cruel-joke foods that get gleefully served to unsuspecting diners. I mean, who hasn’t frosted a cupcake with shaving cream or cooked a piece of paper into a pancake? Wait, you haven’t? Okay, go get the pranky stuff out of your system, then come on back for a better idea.
The dessert we’re making today is a fool, a blackberry fool. Not familiar? You’re not alone. All the people I kindly shoved samples in front of said, “Huh? A what?” Fruit fools are originally a British dessert and I think this is perfect dessert to head your list of traditional April Fool’s Day foods. And by traditional foods, I mean foods that have the words April, fool or day in the name.
Joking aside, here’s the best thing about making a fruit fool: it’s dead simple. There are generally only three ingredients: fruit, sugar and cream. And fools look and taste fantastic. It’s a triple-win. Following is a recipe for a blackberry fool that I added a little zing to with some lemon curd. You can certainly buy some lemon curd, but I highly recommend you make your own, it’s not that difficult. Go here
to see my recent tutorials for both traditional lemon curd and a vegan lemon curd that is just as delicious.
- 2 cups blackberries (or 10 oz. package frozen blackberries)
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 1 1/2 cup heavy whipping cream
- 1/2 cup lemon curd
- Lemon zest for garnish (optional)
- Remove a handful of whole berries for garnish and place the remaining berries and 1/4 cup sugar in medium saucepan over medium-high heat and bring to a gentle simmer, stirring occasionally.
- Cook until the berries have broken down and released some juice and the mixture has slightly thickened.
- Remove the berry sauce from the heat and place the pan in a cold water bath in your sink to bring the temperature down quickly. Stir constantly to aid in the cooling.
- Place all the cream in a large bowl and whip until frothy. Add remaining tablespoon of sugar and continue to whip until stiff peaks have formed.
- Scoop half the whipped cream into a clean bowl and add half the lemon curd. Fold the cream and lemon curd together until well combined. Add the remaining lemon curd and fold just a few times so there are streaks of lemon curd in the cream.
- In the first bowl, add 2/3 cup of the blackberry sauce and fold together with the remaining cream until you have a uniformly pink cream.
- In your serving dishes add a heaping spoonful of blackberry cream and lightly smooth into a relatively even layer. Add the same amount of the lemon curd cream and smooth. Top with a spoonful of blackberry sauce. At this point, you could repeat with another layer of blackberry cream, lemon curd cream and berry sauce if your serving dish allows.
- Either serve immediately or refrigerate an hour or more before serving. If you choose not serve right away, consider leaving off the top layer of blackberry sauce so the juice and cream don’t run together unattractively, instead adding the sauce prior to garnishing. Before serving, garnish each dessert with a couple whole berries and lemon zest, if using.
And for those of you who want something a little more fool-ish to celebrate your April Fool’s Day with flair, I have a great recipe coming up in a couple days.
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