What do you do when you have a refridgerator full of blackberries? (That was by choice of course after I made one last run to Sauvie Island). I didn't have to think long since the Tuesday Foodday section of the Oregonian had a simple recipe for "Blackberry Fool". How can you not love the name? Well this mousse-like dessert is even better. Here's the recipe.
2 cups blackberries + some for garnish
1/2 cup sugar
1 tsp lemon juice
2 cups whipping cream
1/2 tsp vanilla
In a blender, combine berries, sugar and lemon juice until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds. Reserve 1/2 cup of puree for topping. Refridgerate.
In a large bowl, whip cream and vanilla until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refridgerate for 1 hour (or up to overnight). To serve, drizzle with reserved berry puree and garnish with fresh blackberries.