blackberry rose fool

. . .  a simply charming summer dessert!  

Consisting of pureed fruit, whipped cream, and a touch of sugar, fool is a traditional British dessert dating back more than 400 years. 

You don't see it much stateside anymore, but I'm hoping that chef Cherie Mercer Twohy's has changed all that with her recent cookbook publication that includes a similar fool recipe.  

I love blackberries . . . and was captivated by the bounty of them at this morning's Farmer's Market.  So I bought a few baskets with intentions to add them to a dessert.  
Although I'm a big fan of blackberry cobblers, I wanted to make a new dessert to mark the start of summer . . . and a refreshing & light blackberry fool came to mind!

A traditional fool recipe has few ingredients, and is quite simple to prepare, but I wanted to add something special to it this time around . . . a splash of rosewater! ((This recipe is dedicated to my best girl-friend Alex!)) Rosewater adds a slight floral aroma, and is a wonderful addition to this recipe.

I couldn't think of a better way to welcome summer! 

blackberry rose fool

Ingredients

1 (12-ounce) container fresh blackberries (frozen will work, too)

2/3 cup sugar, divided

Squeeze of lemon juice

1 teaspoon rosewater (optional)

1 1/2 cups heavy cream  

Directions

In a food processor, purée the berries. 

Add 1/3 cup sugar (less if using sweetened, frozen berries), lemon juice, rosewater, and blend. 

In a separate bowl, with an electric mixer or whisk, beat the cream until it holds a peak when the beater (or whisk) is lifted from the bowl. Add the remaining 1/3 cup sugar gradually as the cream whips. 

Blend in the purée. 

Spoon into individual glasses and chill or freeze.

Garnish with mint leaves (optional)

Serves 4  

Making a fool extra special . . .

This is terrific served in simple glasses, or kick it up by spooning it into chocolate cups or puff pastry shells. To make the puff pastry shells, use a round 2 1/2- to 3-inch cookie cutter to cut circles out of a sheet of puff pastry. Then use a smaller cutter (or a knife) to inscribe a smaller concentric circle on the dough, but don’t cut all the way through the pastry with this one. Place the rounds on a parchment-lined baking sheet and place in a preheated 400 degrees F oven for about 18 minutes, until puffed and golden. Cool slightly, and, using the tip of a knife, lift out the center circle of crust and any slightly under-baked dough. Voila—puff pastry shells that can be used for sweet or savory fillings.

Personally, I love a blackberry fool paired with sugar cookies!

A little note about rosewater . . . 

Rosewater is inexpensive, and can be found in the ethnic aisle of most markets.  Rosewater has a very distinctive flavor and is used heavily in Iranian cuisine—especially in sweets such as nougat and baklava. You can also find it in several Indian desserts and drinks. It's making its debut in many American desserts as well . . . cookies, cupcake and cakes! Be sure and visit the ethnic aisle of your local market, and treat yourself to this secret/unknown treasure!

Welcome Summer!