This Blackberry Bourbon Fool is so very simple and versatile and takes little to no forethought. It's lightly sweetened, the way I've been preferring my dessert these days. Feel free to up the sweetness levels to fit your palette. Don't skip the fresh mint if you can help it. It adds a much needed flavor pop to this simple combination.
Recipe by Melissa on May 24, 2018
Prep time: PT20M
Total time: PT20M
Ingredients
12 oz. shell of Driscoll’s Blackberries, rinsed and divided
2 tbsp. maple syrup
1 tbsp. bourbon (optional)
pinch of kosher salt
1 c. heavy cream
1/4 c. plain whole milk yogurt
2-3 tbsp. maple syrup
torn fresh mint
Sweetened Lemon Panko (pg. 228 of The Minimalist Kitchen) or crushed Lemon Wafer Cookies (optional)
Steps
This can be done a couple days in advance. Add the blackberries to a small saucepan. Reserve a handful for garnishing. Add in remaining blackberries ingredients. Over medium-high heat, bring to a simmer. Cook for about 10 minutes, breaking down the berries with the back of a fork. The mixture is ready when a slight thickening is evident. Remove the contents into a bowl. If serving immediately, place bowl in an ice bath for about 10 minutes or until cooled. Stir occasionally. If serving later, store in the fridge to chill. Taste, and add additional maple syrup, if desired.
In a stand mixer fitted with a whisk attachment, add the heavy cream and beat on high until medium-stiff peaks. Add in the yogurt and maple syrup. Beat again until medium-stiff peaks. Taste, and add more maple syrup if desired.
In 4 small drinking cups, small glass jars, or small bowls, add a layer of the cooled blackberries. Top with whipped cream. And repeat. Store covered in the fridge until serving. Just before serving, garnish with torn or chopped mint. It’s a necessary flavor in this dessert. Optionally, sprinkle with sweetened lemon panko or crushed lemon wafer cookies for a light crunch.
