Elegant Gin and Blackberry Fool Recipe
This Gin and Blackberry Fool is a sophisticated twist on a classic British dessert, combining the botanical punch of premium gin with the tart sweetness of seasonal blackberries. Swirled into a velvety mixture of whipped cream and Greek yogurt, it offers a refreshing and elegant end to any summer meal.
- Prep
- 15 min
- Bake
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 435 kcal
Method
In a small saucepan, combine 300g of the blackberries with the caster sugar and lemon juice. Simmer over medium heat for 8-10 minutes until the berries have broken down and the liquid has thickened into a syrupy consistency.
Remove the saucepan from the heat and stir in the gin. Allow the mixture to cool completely at room temperature, then chill in the refrigerator for 20 minutes.
In a large chilled mixing bowl, whisk the double cream until soft peaks form. Be careful not to over-whip, as you want a light, airy texture.
Gently fold the Greek yogurt into the whipped cream using a spatula until just combined.
Pour the cooled blackberry and gin mixture into the cream. Use a spoon to gently marble the fruit through the cream, creating beautiful purple streaks rather than a solid color.
Place the remaining 100g of fresh blackberries into the bottom of four serving glasses. Spoon the fool mixture on top and chill for at least 30 minutes before serving.
Notes from the kitchen
Chill your mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream for the best volume.
For a smoother texture, pass the cooked blackberry mixture through a fine-mesh sieve to remove the seeds before adding the gin.
Use a high-quality London Dry gin for a clean juniper profile that cuts through the richness of the cream.
Do not add the gin to the boiling berries, as it will evaporate the botanical oils; stir it in after removing from heat.
