Blackberry Fool

 Blackberry Fool by Vallery Lomas. https://cooking.nytimes.com/recipes/1022353-blackberry-fool

INGREDIENTS

Yield:6 servings

• 1pint fresh blackberries (12 ounces)
• 2tablespoons granulated sugar
• 2teaspoons vanilla extract
• 1cup heavy whipping cream
• 2tablespoons confectioners’ sugar
• Shortbread cookies, for serving (optional)

PREPARATION

1. Step 1

   Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.

2. Step 2

   Combine the heavy cream and confectioners’ sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)

3. Step 3

   Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.