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Total: 15 minutes, plus chillingIngredients
Serves 8
* 2 cups blackberries (8 ounces total), plus more for garnish
* 1/2 cup sugar
* 1 teaspoon fresh lemon juice
* 2 cups heavy cream
* 1/2 teaspoon pure vanilla extract
Directions
1. In a blender, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds; transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.
2. In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle blackberry fools with reserved berry puree, and garnish with blackberries.
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