Tom Aikens’ blackberry fool recipe

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  • Vegetarian
serves: 4 approx
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 7 min
(may need an extra min)
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  • Use up those blackberries in a thick and creamy summer berry fool that’s really quick and easy to make.


    • 500g British blackberries
    • 155g caster sugar
    • The juice and peel of one lemon
    • 500ml whipping cream
    • 1 vanilla bean, split and scraped
    • Vanilla essence


    • Place the vanilla bean into a pan with the lemon peel, lemon juice, blackberries, 130g sugar (ie. keeping 25g aside) and place on a tight fitting lid.

    • On a low heat, simmer for 7-8 minutes until the blackberries start to break down, then remove from the heat and leave to cool, with the lid on.

    • Whisk the cream with 2-3 drops of vanilla essence, 25g caster sugar. Whisk until semi whipped.

    • Put compote into a large missing bowl.

    • Carefully fold in the cream in 3 lots, with a spatula.

    • You may want to taste the mixture before adding all the cream, depending on how strong you want the blackberry taste.

    • Serve chilled.

    Top tip for making Tom Aikens’ blackberry fool

    You could use this basic fool recipe and replace the blackberries for your favourite berries like strawberries and raspberries.

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